Home Grown Zucchini And Tomato Cheddar Bake Recipes

MOM'S CHEDDAR ZUCCHINI, TOMATO, & ONION GRATIN

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.

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.

TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING

Steps:

• Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
• In a food processor or blender, purée the ricotta, basil and garlic.
• Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
• In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
• Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

ZUCCHINI TOMATO CASSEROLE

Steps:

• In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.