Baked Zucchini And Tomato Casserole Recipes

ZUCCHINI TOMATO BAKE

Steps:

• Preheat oven to 350°.
• In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat.
• Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes.
• Garnish with basil and serve.

ZUCCHINI, ONION AND TOMATO BAKE

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.

BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
• Spray an 11 X 13 casserole pan with non-fat cooking spray.
• Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
• Cover loosely with foil and bake in oven for about 25 minutes.
• Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
• Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
• When done cooking, remove from oven and let stand 10 minutes. Cut into 4 equally sized pieces and serve immediately.

TOMATO AND ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.
• Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend.
• In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

HEALTHY ZUCCHINI TOMATO BAKE

Steps:

• Preheat oven to 350 and spray a pie dish or 8x8 baking dish with oil
• Slice the tomato and squash into 1/4 inch thick slices.
• Layer the squash and tomato in a pattern, side by side until the pan is full
• Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Pour it over vegetable mixture until covered.
• Bake at 350 for 20-25 minutes until vegetables are slightly tender. If you like your vegetables cooked well, keep the dish in the oven for an extra 5-10 minutes.
• Optional: Top with additional parmesan and optional hot pepper flakes

ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF

Steps:

• Brown and drain ground beef. Season to taste with salt and pepper. Set aside.
• In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.
• Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.
• Sprinkle with sugar, salt, pepper and dried oregano.
• Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.
• Bake in a preheated 400 degree F oven for 20- 25 minutes. The casserole is done with the zucchini is fork tender and the cheese is melted.

ZUCCHINI TOMATO BAKE

Steps:

• Preheat oven to 350°
• In a 9"x11" baking pan, spread 2 tbsp of the olive oil.
• Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
• Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.
• Drizzle the remaining 2 Tbsp olive oil, and sprinkle with salt and pepper.
• In a bowl, combine cheese and panko crumbs.
• Spread cheese mixture evenly over top of vegetables.
• Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
• Remove from the oven and let stand for 10 minutes before slicing into squares.

ZUCCHINI TOMATO BAKE

Steps:

• In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender.

SQUASH ZUCCHINI AND TOMATO BAKE

Steps:

• Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
• Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables.
• Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
• Pour olive oil over the vegetables and top with Parmesan cheese.
• Bake for 30 to 45 minutes depending on desired tenderness.

TOMATO ZUCCHINI CASSEROLE

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.

TOMATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
• In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
• Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
• Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
• Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

BAKED ZUCCHINI AND TOMATOES WITH CHEESE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 2-quart baking dish.
• In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables.
• Transfer vegetables into prepared baking dish.
• Bake for 25 minutes.
• Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE

Steps:

• Preheat oven to 375F.
• Wash the zucchini and the tomatoes.
• Slice the zucchini and place the round pieces in a bowl.
• Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
• Repeat the step with the sliced tomatoes.
• Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
• Bake in the oven for about 20 minutes.
• Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
• Serve hot with fresh chopped parsley on top.

TOMATO ZUCCHINI BAKE

Steps:

• Coat a 2 qt. baking dish with cooking spray. Add zucchini and sprinkle with garlic salt to taste. Combine stewed tomatoes, tomato sauce and oregano; pour over zucchini. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini is tender and cheese begins to brown.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

HOME-GROWN ZUCCHINI AND TOMATO CHEDDAR BAKE

Steps:

• Combine zucchini, tomatoes, and olive oil in a saucepan over medium-low heat; cook and stir until zucchini and tomatoes are tender, 15 to 20 minutes. Drain liquid from saucepan.
• Lightly beat egg yolks in a bowl until smooth; mix in sour cream, flour, and herb seasoning blend. Beat egg white in a separate bowl until thickened; fold into sour cream mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish.
• Layer 1/2 of the zucchini mixture, 1/2 of the sour cream mixture, 1/2 of the bacon, and 1/2 of the Cheddar cheese, respectively in the prepared baking dish. Repeat layering with remaining ingredients and top with French-fried onions.
• Bake in the preheated oven until set and bubbling, about 30 minutes.

ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
• Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
• Bake 30 minutes in the preheated oven, until bubbly and golden brown.