Zucchini Tomato Casserole Recipes

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ZUCCHINI TOMATO CASSEROLE



Zucchini Tomato Casserole image

Even people who don't like zucchini can't seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. -Cathy Johnston, Ranchester, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 13

6 medium zucchini, diced (about 6 cups)
4 tablespoons butter, melted
2 medium tomatoes, diced
1 cup shredded cheddar cheese
1 cup Velveeta
1 cup soft bread crumbs
2 large eggs, beaten
2 tablespoons dried minced onion
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 224 calories, Fat 16g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 527mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.

TOMATO AND ZUCCHINI CASSEROLE



Tomato and Zucchini Casserole image

Use up extra garden veggies to make this zucchini casserole. It's packed full of fresh summer flavors and it comes together in four easy steps. Wondering how to make zucchini casserole? Sauté your zucchini, then combine with tomatoes and basil in a baking dish. Top off your zucchini and tomato casserole with a crispy Parmesan and breadcrumb topping. Then bake and enjoy!

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 lb medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 7 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped garlic
1 cup grape tomatoes, halved
1/4 cup chopped fresh basil leaves
1 cup shredded Italian cheese blend (4 oz)
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/4 cup shredded Parmesan cheese
Additional chopped fresh basil leaves

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.

Nutrition Facts : Calories 140, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 4 g, TransFat 0 g

ZUCCHINI TOMATO CASSEROLE



Zucchini Tomato Casserole image

Layers of baked Zucchini and Tomatoes coated with a creamy, cheesy blend and loaded with flavor!

Provided by Katerina | Diethood

Categories     Dinner     Side Dish

Time 35m

Number Of Ingredients 12

8 ounces whipped cream cheese
2 tablespoons milk
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
2 average-size zucchinis, (sliced (you'll need about 6 to 7 cups of sliced zucchini))
salt and fresh ground pepper
2 large heirloom tomatoes, (sliced)
4 cloves garlic, (divided (about 1 tablespoon))
1 tablespoon chopped fresh basil, (divided)
1 cup Italian Blend Shredded Cheese
2 tablespoons butter, (cut up into 1/4-inch slices)
chopped fresh basil, (for garnish)

Steps:

  • Preheat oven to 375˚F.
  • Grease a 9-inch baking dish with a little butter. Set aside.
  • Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
  • Layer half of the zucchini slices on the bottom of the baking dish.
  • Sprinkle with a bit of salt and pepper.
  • Add a layer of sliced tomatoes over the zucchini slices.
  • Sprinkle with half of the garlic and half of the fresh basil.
  • Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
  • Repeat one more layer of zucchini slices; add a bit of salt and pepper.
  • Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
  • Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
  • Dot with slices of butter.
  • Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
  • Remove from oven and let stand 10 minutes.
  • Garnish with fresh basil; cut and serve.

Nutrition Facts : Calories 180 kcal, Carbohydrate 5 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 232 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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 :

ZUCCHINI AND TOMATO CASSEROLE



Zucchini and Tomato Casserole image

A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes.

Provided by ACSFRIEND

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 8

Number Of Ingredients 7

4 zucchini, cubed
3 tablespoons chopped fresh dill weed
ground black pepper to taste
1 tablespoon margarine, melted
2 large tomatoes, sliced
1 tablespoon chopped fresh basil leaves
¾ cup grated Romano cheese

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.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 5.7 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 162.4 mg, Sugar 3 g

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

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.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE



Light Spicy Zucchini and Tomato Casserole image

By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 pounds zucchini
Nonstick cooking spray, for greasing
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.
1 teaspoon olive oil
2 cloves garlic, minced
1 red or green jalapeno, finely diced, seeded if desired
1 teaspoon chili powder
1/2 teaspoon ground cumin
One 14.5-ounce can no-salt-added fire-roasted diced tomatoes
1/3 cup crumbled Cotija cheese
2 tablespoons roughly chopped cilantro

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.

Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams

ZUCCHINI TOMATO CASSEROLE



Zucchini Tomato Casserole image

Childhood recipe that my sisters and I would fight over for 2nd and 3rd helpings. Very simple yet flavorful.

Provided by Caryn

Categories     Vegetable

Time 1h5m

Yield 1 9x13-inch casserole

Number Of Ingredients 5

1 lb zucchini, 1/4-inch slices
3 tomatoes, thinly sliced
1 onion, thinly sliced
parmesan cheese
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large pan, boil sliced zucchini until tender (about 8 minutes); drain.
  • Butter a 9x13-inch casserole dish.
  • Cover the bottom of the casserole dish with sliced tomatoes.
  • Layer zucchini and onions.
  • Season with salt and pepper.
  • Sprinkle with parmesan cheese.
  • Repeat layers.
  • Top off the casserole with lots of parmesan cheese.
  • Bake uncovered for 45 minutes.

Nutrition Facts : Calories 187.8, Fat 2.3, SaturatedFat 0.5, Sodium 59.2, Carbohydrate 38.8, Fiber 10.8, Sugar 25.7, Protein 10

TOMATO/ZUCCHINI CASSEROLE



Tomato/Zucchini Casserole image

Like it or Lump it! Zucchini (Courjette) is a fact of life, and true to its inherent squash quality, they do grow to an enormous size. What does one do with so much zucchini? Make zucchini bread for bake sales, for pot lucks, for gifts at Christmas, for hostess gifts. or make a lovely tomato/zucchini casseroles for a nice change. The addition of salt in this recipe is rather discretionary, given the salt factor in the cheeses. Govern yourself accordingly. Although the salt item is included in the recipe, personally, I omit it entirely (once again, because of the cheeses).

Provided by TOOLBELT DIVA

Categories     Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

3 medium zucchini, sliced thinly
2 large tomatoes, sliced thinly
1/4 cup butter
1 cup cheddar cheese, grated
1/3 cup parmesan cheese, grated
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 garlic cloves, minced fine
2 tablespoons onions, minced fine
1/2 cup breadcrumbs

Steps:

  • Preheat over to 375°F/190°C.
  • Combine cheeses, herbs, garlic, (optional salt), black pepper.
  • Thinly slice zucchini and tomatoes.
  • Butter an 8 inch, square pan.
  • Arrange 1/2 the zucchini slices in the pan.
  • Sprinkle with 1/4 of the cheese/seasonings mixture.
  • Add 1/2 the tomato slices
  • Sprinkle again with 1/4 of the cheese/seasonings mixture.
  • Add and arrange remainder of the zucchini slices
  • Sprinkle again with 1/4 of the cheese/seasonings mixture.
  • Top with remaining tomato slices.
  • Sprinkle with remaining 1/4 cheese/seasonings mixture.
  • In a small skillet melt butter and saute onion until soft.
  • Add bread crumbs and stir until the butter is absorbed.
  • Spread evenly over casserole.
  • Cover loosely and bake in preheated oven for 30 minutes.
  • Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.

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