Best Zucchini Tomato Breakfast Bake Recipes

ZUCCHINI CASSEROLE

Zucchini Casserole image

This is a great way to use your zucchini straight from the garden! It's perfect as a low carb side dish option.

Provided by Holly Nilsson

Time 1h10m

Number Of Ingredients 12

Ingredients

1 pound Roma tomatoes (sliced ¼")
1 ½ pounds zucchini (sliced ½")
½ teaspoon Italian seasoning
1 ½ tablespoons olive oil
1 clove garlic (minced)
for serving (fresh basil and parsley)
1 tablespoon olive oil
1/2 onion (finely chopped)
1/4 cup bread crumbs
2 tablespoons butter (melted)
¼ cup fresh parmesan cheese
⅔ cup shredded mozzarella cheese

Steps:

Preheat oven to 375°F.
Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
Meanwhile, combine all topping ingredients in a small bowl (including onions from in step 1) and mix well.
Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.
Sprinkle with fresh herbs and serve warm.

Nutrition Facts : ServingSize 1 cup, Calories 84 kcal, Carbohydrate 6 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 103 mg, Fiber 1 g, Sugar 3 g

ZUCCHINI TOMATO PIE

Zucchini Tomato Pie image

The pairing of tomatoes and zucchini is delicious in so many dishes and this pie approach I modified from a Bisquick recipe site is one more way to bring life to them when they're out of season. Important in this dish to drain and blot tomatoes so pie doesn't become watery.

Provided by Jenay Tate

Categories Eggs

Number Of Ingredients 12

Ingredients

1 c chopped zucchini
1 c chopped tomato, drained and blotted dry
1/2 c chopped green onions
3/4 c grated parmesan cheese
1 c bisquick
3/4 c milk
3 eggs
1 tsp no-salt lemon pepper
1 tsp garlic powder
1 tsp oregano
1-2 tsp sugar
1/2 tsp salt

Steps:

1. Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
2. Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

ITALIAN-STYLE ZUCCHINI BOATS

Italian-Style Zucchini Boats image

I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.

Provided by Corie Kessler-Bennett

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 drizzle olive oil
1 extra large zucchini, quartered lengthwise, seeds scooped out
salt and ground black pepper to taste
2 pounds ground beef
1 onion, chopped
5 cloves garlic, minced
3 tablespoons dried basil
3 tablespoons dried oregano
4 teaspoons garlic salt
1 (6 ounce) can tomato paste
1 cup water
¼ cup chopped fresh basil, or to taste
1 cup shredded mozzarella cheese, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 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

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

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Briam (Greek Baked Zucchini and Potatoes) image

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 2h

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g