Best Home Grown Zucchini And Tomato Cheddar Bake Recipes

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

Ingredients

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.

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

Ingredients

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

TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING

Tomato and Zucchini Casserole With Crisp Cheddar Topping image

This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven. Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang. This is equally good warm or at room temperature, preferably served within four hours of baking so the topping stays crunchy. Or you could make it the night before and reheat it in a 375-degree oven until bubbling. It makes an excellent side dish or meatless main course.

Provided by Melissa Clark

Categories dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

Ingredients

5 tablespoons cold unsalted butter, cubed, more for buttering casserole dish
1 1/2 cups whole milk ricotta
1/2 cup fresh basil or mint leaves
2 garlic cloves, finely grated or minced
2 1/2 pounds tomatoes, cut into 1 1/2-inch wedges
1 pound slim zucchini, thinly sliced
1 teaspoon fine sea salt, more as needed
1/2 cup high-quality pitted black olives, roughly chopped
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons fresh chopped oregano or marjoram
3/4 teaspoon finely grated lemon zest
Pinch cayenne pepper
Extra-virgin olive oil, as needed

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.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 444 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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.