Zucchiniwithonionandtomato Recipes

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ZUCCHINI TOMATO BAKE



Zucchini Tomato Bake image

An easy and delicious way to use summer produce!

Provided by Amy

Categories     Side Dish

Time 45m

Number Of Ingredients 8

4 to 5 small zucchini (about 2 pounds) (sliced ¼ inch thick)
1 pint cherry or grape tomatoes (sliced in half)
1 cup chopped yellow onion
1 teaspoon salt (more or less, to taste)
1 teaspoon black pepper (more or less, to taste)
1 tablespoon minced fresh garlic
1 teaspoon Italian seasoning
¾ cup finely shredded Parmesan cheese (2.25 ounces) (divided - reserve ¼ cup for topping)

Steps:

  • Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
  • Reserve ¼ cup of the Parmesan cheese for topping. Place all ingredients in a large bowl (EXCEPT ¼ cup of the Parmesan cheese) and gently stir to combine.
  • Transfer to prepared baking dish. Sprinkle with reserved ¼ cup Parmesan cheese. Bake (uncovered) for 30 to 35 minutes or until desired tenderness of zucchini is met.

Nutrition Facts : Calories 99 kcal, Sugar 6 g, Sodium 592 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 10 g, Fiber 3 g, Protein 7 g, Cholesterol 11 mg, UnsaturatedFat 2 g, ServingSize 1 serving

ZUCCHINI, ONION AND TOMATO BAKE



Zucchini, Onion and Tomato Bake image

The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!

Provided by cajun chef in Louis

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

3 -4 zucchini
1 -2 large white onion
olive oil
2 large ripe tomatoes
parmesan cheese
salt and black pepper

Steps:

  • Slice onions into thin rings and saute in olive oil until clear.
  • Slice zucchini into thin round slices, do the same with the tomatoes.
  • Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
  • One layer of zucchini (do not overlap).
  • Thin layer of sautéed onions in olive oil.
  • Tomatoes.
  • Sprinkle with parmesan cheese.
  • salt and black pepper (I use quite a bit).
  • Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3

ZUCCHINI WITH ONION AND TOMATO



Zucchini With Onion and Tomato image

This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for "how to get rid of it". This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit.

Provided by Chopin Liszt

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
4 small zucchini
1/2 medium onion
1 medium tomatoes
fresh basil or dried basil, to taste
1/4 teaspoon crushed red pepper flakes, to taste
salt
parmesan cheese

Steps:

  • Cut the zucchini in bite size pieces.
  • Chop the onion.
  • Dice the tomato.
  • Heat the olive oil in a heavy skillet.
  • Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
  • Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
  • Serve with grated parmesan cheese.

Nutrition Facts : Calories 119.8, Fat 10.4, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.8

SKILLET ZUCCHINI AND TOMATOES



Skillet Zucchini and Tomatoes image

Zucchini, tomatoes, and onions team up in this easy vegetable side dish. This is an easy and tasty way to cook these garden fresh vegetables.

Provided by Diana Rattray

Categories     Side Dish     Dinner

Time 22m

Yield 8

Number Of Ingredients 10

1 teaspoon olive oil (or vegetable oil)
1/2 cup sliced green onion (or chopped sweet onion)
1 clove garlic (minced)
2 pounds zucchini (unpeeled, sliced 1/2-inch thick)
2 tablespoons tomato juice (or vegetable broth , chicken broth , or water)
1 teaspoon sugar
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
3 tomatoes (peeled and each cut into 8 wedges)

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the garlic and cook, stirring, for 2 minutes longer.
  • Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
  • When the zucchini is tender, add the tomato wedges. Cover and cook for another 2 to 3 minutes, or until hot.
  • Remove bay leaf and transfer the vegetables to a serving bowl.

Nutrition Facts : Calories 41 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 282 mg, Sugar 5 g, Fat 1 g, ServingSize 1 skillet (8 servings), UnsaturatedFat 0 g

EASY ZUCCHINI, TOMATO, AND CHEESE TART



Easy Zucchini, Tomato, and Cheese Tart image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 main-course servings

Number Of Ingredients 10

1 sheet (half of a 17-ounce package) frozen puff pastry
2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, minced
2 medium zucchini, quartered lengthwise and thinly sliced
1 (14-ounce) can ready-cut diced tomatoes, well drained
3 large eggs
1 cup grated smoked Gouda
1/2 teaspoon salt
Generous seasoning freshly ground black pepper

Steps:

  • Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
  • Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
  • Preheat the oven to 425 degrees F.
  • Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

MOM'S CHEDDAR ZUCCHINI, TOMATO, & ONION GRATIN



Mom's Cheddar Zucchini, Tomato, & Onion Gratin image

The quintessential summer side. Fresh-from-the-garden zucchini, tomatoes, and onions layered and covered with cheddar, then baked until tender and cheesy.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 6

1 large zucchini (sliced 1/4-inch thick)
2 large tomatoes (sliced 1/4-inch thick)
1 large white (yellow, or sweet onion, sliced 1/4-inch thick)
1 cup grated sharp cheddar cheese
Salt and pepper to taste
Fresh basil for topping/garnish (if desired)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
  • Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
  • Top with fresh basil if desired and serve.

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  • Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

ELEGANT ZUCCHINI AND TOMATOES



Elegant Zucchini and Tomatoes image

This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.

Provided by DOUGGEE

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 8

Number Of Ingredients 8

2 slices bacon
8 small zucchini, cut into 1/2 inch slices
½ red onion, thinly sliced
1 pinch salt
2 medium tomatoes, cut into wedges
⅛ teaspoon dried basil
ground black pepper to taste
¼ cup crumbled blue cheese

Steps:

  • Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
  • Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g

TO DIE FOR ZUCCHINI AND TOMATOES !!!!



To Die For Zucchini And Tomatoes !!!! image

OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor

Provided by Shirl J 831

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large fresh zucchini
1 can tomatoes seasoned with basil garlic & oregano
1 medium onion, chopped fine
1 clove garlic, minced
low-fat parmesan cheese
1/4 teaspoon garlic salt, with parsley seasoning (Lowrey's)
fresh basil
fresh oregano
salt and pepper
pam butter-flavored cooking spray

Steps:

  • Chop finely the onion.
  • Slice the zucchini (not to thick).
  • Saute the zucchini with the onion, garlic.
  • Add all your seasonings.
  • Saute this for a few minutes in a pan sprayed with butter pam.
  • Do not saute too long as you do not want the zucchini soft.
  • Add the tomatoes and simmer few minutes.
  • Remove from heat and serve on plates adding parmesan cheese on top.

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 small zucchini, thinly sliced
1/4 cup butter, divided
2 medium tomatoes, thinly sliced
2 tablespoons finely chopped onion
1/2 cup dry bread crumbs

Steps:

  • In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

BAKED ZUCCHINI WITH TOMATOES



Baked Zucchini With Tomatoes image

Provided by Pierre Franey

Categories     easy

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 small zucchini, about 3/4 pound
3 ripe plum tomatoes, about 1/2 pound
Salt and freshly ground pepper to taste
1 medium-size green pepper, cored, seeded and coarsely chopped
1 cup finely chopped onions
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano, or 2 teaspoons dried
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees.
  • Trim off the ends of the zucchini and core the tomatoes. Cut each into 10 slices. Arrange them with edges slightly overlapping, alternating the zucchini and tomatoes in a baking dish. Sprinkle with salt and pepper.
  • In a bowl, mix well the green pepper, onions, garlic, oregano and cheese.
  • Spread the mixture evenly over the zucchini and tomatoes, and sprinkle with oil.
  • Place in the oven and bake 20 to 25 minutes until the tops are lightly browned.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 539 milligrams, Sugar 6 grams

TOMATO, ONION AND ZUCCHINI SALAD



Tomato, Onion and Zucchini Salad image

Provided by Kristin H. R. Small

Categories     Salad     Onion     Tomato     Vegetarian     Quick & Easy     Basil     Zucchini     Summer     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 8

2 large tomatoes,sliced
2 medium zucchini, sliced
1 large onion, thinly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
6 tablespoons olive oil
3 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
Salt and pepper

Steps:

  • Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

SAUTEED ZUCCHINI AND TOMATOES



Sauteed Zucchini and Tomatoes image

This sauteed vegetables recipe, courtesy of Campagna chef and owner Mark Strausman, goes well with his Chicken Piccata dish.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Serves 2

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
1/2 large tomato, roughly chopped
1 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
Salt and freshly ground black pepper

Steps:

  • In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

ZUCCHINI AND TOMATO SAUTE



Zucchini and Tomato Saute image

Fresh flavors shine in this easy side that will come together so quickly on a busy weeknight. -Sandra Grim, Port Orange, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

3 medium zucchini, sliced
1 medium onion, sliced
2 tablespoons butter
2 medium tomatoes, cut into wedges
1 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

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From cooks.com


SAUTéED ZUCCHINI AND ONIONS (EASY SIDE DISH) - UMAMI GIRL
2021-04-06 Trim the ends off the zucchini, then quarter lengthwise and dice. Dice the onion fairly small. Heat the olive oil in a frying pan. Add the onion, garlic, capers if using, zucchini, salt, and pepper. Cook, stirring occasionally, until the onion is turning soft and translucent. Cover, add a splash of water, and cook until as tender as you like.
From umamigirl.com


HEIRLOOM TOMATO, ZUCCHINI, CARAMELIZED ONION AND FETA GALETTE
2015-08-10 Instructions. Preheat a large sauté pan over medium heat and melt the butter and olive oil together. Add the sliced onions, season with salt and pepper and reduce the heat to simmer and slowly cook the onions for about 40-45 minutes, stirring occasionally until the onions are soft and caramelized. Set aside to cool.
From foodiecrush.com


ZUCCHINI TOMATO CASSEROLE WITH CHEESE - SOUTHERN HOME EXPRESS
2019-12-28 Instructions. Preheat oven to 350 degrees. Spray the bottom of a medium oval casserole dish or 8” x 8” pan with nonstick cooking spray. Drain the tomatoes and pour into a medium-size mixing bowl. Season the zucchini with Italian seasoning, salt, …
From southernhomeexpress.com


EASY ZUCCHINI TOMATO CASSEROLE RECIPE (WITH VIDEO)
2021-08-26 Step 7: Mix butter with bread crumbs and evenly spread all over the top of your zucchini tomato bake. Step 8: Cover and cook 20 minutes at 350 degrees, then uncover the casserole and bake another 20-25 minutes. Remove from oven and let it sit for 5-10 minutes. This will help it to thicken up a bit on the cheese layers.
From bakemesomesugar.com


ITALIAN SAUTEED ZUCCHINI AND ONIONS - SHE LOVES BISCOTTI
2021-08-19 Instructions. Trim off the ends and cut the zucchini into ¼ inch rounds. Place in a colander and sprinkle with ½ teaspoon of Kosher salt. Toss and allow to sit for 20-30 minutes. Place a clean kitchen towel on the countertop. Remove the zucchini slices from the colander and place them on the tea towel.
From shelovesbiscotti.com


ZUCCHINI AND ONIONS RECIPE : TASTE OF SOUTHERN
2021-10-10 Instructions. Rinse the zucchini under cool running water. Pat dry with a paper towel. Slice the onion. Slice the zucchini’s. Place a skillet over Medium heat on your stove top. Add butter or olive oil. Stirring often, cook until squash is …
From tasteofsouthern.com


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