Best Baked Zucchini With Tomatoes Recipes

ZUCCHINI TOMATO BAKE

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.

ROASTED GARLIC ZUCCHINI AND TOMATOES

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.

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.

BAKED ZUCCHINI WITH HERBS AND TOMATOES

Steps:

• Preheat oven to 425 degrees. In a colander, combine zucchini, onion and scallions. Tear celery and basil leaves into small pieces and sprinkle on top. Sprinkle flour over all. Using one hand, press and toss ingredients together until well mixed and coated (it will get a little moist, but not gooey). Add tomatoes, season with salt and toss once more.
• Pour half the olive oil into a medium baking dish or ceramic pie plate. Fill dish with zucchini mixture, then grind pepper over top. Sprinkle remaining oil on top, and place in oven. Bake for about 20 minutes, or until ingredients are just cooked, but firm.

ROASTED ZUCCHINI AND TOMATOES RECIPE

Steps:

• Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut cherry tomatoes in half.
• Season vegetables: Place sliced zucchini and tomatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
• Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 30 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

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 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.

BAKED ZUCCHINI WITH TOMATOES

Steps:

• THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.
• SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
• Preheat oven to 400F.
• Core, seed and chop pepper.
• Peel and finely chop onion.
• Trim ends off the zucchini and remove the stem end from the tomatoes.
• Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.
• Scatter the green pepper, onion, salt, and pepper over the slices.
• Drizzle the oil evenly over the vegetables.
• Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
• YOU CAN SUBSTITUTE YELLOW SQUASH.
• THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.

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.