Best Zucchini And Tomato Parmesan Recipes

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN RECIPE - (3.6/5)

Tomato Eggplant Zucchini Bake with Garlic and Parmesan Recipe - (3.6/5) image

Provided by KodiakDavis

Number Of Ingredients 10

Ingredients

3 medium zucchini (about 1 1/2 pounds)
1 small/medium eggplant (about 3/4 pound)
1 pint cherry or grape tomatoes
1 tablespoon extra virgin olive oil
4 large cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
1/4 cup chopped fresh basil, divided
1/4 cup chopped fresh parsley, divided

Steps:

Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

ZUCCHINI AND TOMATO PARMESAN

Zucchini and Tomato Parmesan image

I've doubled this recipe for potlucks, though it needs be be made not too long before since it doesn't hold well.

Provided by OneEye

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon cooking oil
1 garlic clove, minced
2 medium zucchini, halved lengthwise and sliced 1/4 inch thick
4 green onions, bias-sliced into 1-inch lengths
2 medium tomatoes, seeded and chopped
1/4 cup snipped fresh parsley
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

Preheat wok over high heat; add cooking oil.
Stir-fry garlic in hot oil for 15 seconds.
Add zucchini; stir-fry for 1½ minutes.
Add green onions; stir-fry about 1½ minutes or until vegetables are crisp-tender.
Stir in tomatoes and parsley.
Cover and cook about 1 minute or until heated through.
Sprinkle with Parmesan or Romano cheese; toss gently.
Serve immediately.

Nutrition Facts : Calories 118.9, Fat 7.5, SaturatedFat 2.7, Cholesterol 11, Sodium 206.7, Carbohydrate 7.5, Fiber 2.2, Sugar 4.6, Protein 7

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