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How To make Baked Zucchini with Tomatoes
3 Zucchini, medium sized
2 Tomatoes, medium sized
Sweet geen pepper, medium Yellow onion, medium sized 1/2 t Salt
1/8 t Pepper, black
1/4 c Olive oil
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min 1. 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. 2. Scatter the green pepper, onion, salt, and pepper over the slices.
Drizzle the oil evenly over the vegetables. 3. 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. QUICK, THRIFTY COOKING, READER'S DIGEST
How To make Baked Zucchini with Tomatoes's Videos
How to Cook Roasted Zucchini with Tomatoes and Onion - Episode 16
Zucchini (yellow and green)
Tomatoes (vine or roma)
Yellow Onion or Shallots
Kosher Salt
Pepper
EVOO
Garlic Powder
Dry Basil and Thyme
Chop all veggies into bite sized pieces and place in bowl.
Add Olive Oil and spices to taste.
Roast in oven at 400F (or 425) for 30+ minutes.
Remove when cooked through.
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SNAP-Ed NY - Zucchini Tomato Bake
Follow along with SNAP-Ed Nutrition Educator, Brittany, as she demonstrates how to make a Zucchini Tomato Bake! This dish is an easy and tasty way to add a veggie side dish to any meal. For more delicious recipes, Tips & Tricks and more please visit
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OVEN BAKED Eggplant Zucchini Tomatoes | SIDE DISH
EASY OVEN BAKED Eggplant Zucchini Tomatoes is a perfect SIDE DISH to accompany any meal as well as be the main meal. Eggplant Zucchini Tomatoes is an EASY way to not only use up garden veggies but an EASY and HEALTHY way to eat more veggies. It is the PERFECT SIDE DISH that is not only fresh, healthy but packed with A LOT OF FLAVOR.
OVEN-BAKED Eggplant Zucchini Tomatoes | SIDE DISH
+ Bonus Recipe
2 Zucchini, sliced
2 Japanese Eggplant, sliced
3-4 Roma Tomatoes, sliced
1 Onion, sliced
2 Tablespoons olive oil
1 teaspoon Italian Herbs
¼ teaspoon Salt or to taste
1/8 teaspoon Pepper or to taste
Grated Parmesan cheese, garnish
Preheat oven to 350
1. Using a mandolin or a knife, slice the tomato, zucchini, eggplant, and onion into 1/4 inch thick round slices.
2. In a round baking dish, layer each of the round slices side by side, alternating each vegetable, in a circular pattern. Tomato, eggplant, zucchini, onion, and repeat. When the outer circle is complete, repeat the pattern on the inner circle and continue until the baking dish is filled with the vegetables.
3. Before placing the baking dish into the oven, drizzle olive oil, salt and pepper over the entire dish.
4. Bake for 25-30 minutes until vegetables are slightly tender.
5. Before serving drizzle with a little bit more olive oil and grated parmesan cheese.
WATCH VIDEO FOR BONUS RECIPE USING LEFTOVER VEGGIES
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Simply Roasted Zucchini & Tomatoes
Simply Roasted Zucchini and Tomatoes - This simple veggie medley makes the most of summer produce.
My favorite method + half a dozen delicious variations in the post!
FULL RECIPE:
The Cheesy Tomato Zucchini Casserole Recipe You'll Keep Coming Back To
#zucchini #casserole #tastycooking
This flavorful fresh side dish is one that you’ll want to make again and again. It’s cheesy and delicious!
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Tomato Zucchini Casserole Recipe
Ingredients:
1 3/4 cup shredded mozzarella cheese
1 1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
salt and pepper to taste
2 zucchinis, sliced
6-7 Roma tomatoes, sliced (or other preferred tomatoes)
1/4 cup shredded Parmesan cheese
4 tablespoons melted butter
1 cup plain or Italian-style bread crumbs
Directions:
1. In a small bowl, mix the mozzarella cheese and spices. Stir and set aside.
2. Slice zucchini and tomatoes. Grease a 9x9 baking dish. Layer zucchini, cheese mixture, and tomatoes in the casserole dish. Repeat layers and top with Parmesan cheese.
3. Mix melted butter and bread crumbs and sprinkle over the casserole.
4. Cover with foil and bake in a 375-degree oven for 35 minutes. Remove foil and return to oven for 20-25 minutes or until golden brown.
5. Remove from oven and let stand for 5-10 minutes prior to serving. Salt and pepper to taste.
TIP- Cooked shredded or diced chicken could also be added to this casserole to make it a main dish.
Baked Zucchini and Tomato with Mozzarella | Dietplan-101.com
This recipe is for South Beach Diet Phase 1. Instructions and ingredients for Baked Zucchini and Tomato with Mozzarella available at
Ingredients:
7 cups sliced zucchini (about 28 oz/790 g)
1 medium onion (diced)
3 medium tomatoes (sliced)
1 clove garlic (chopped)
Salt & ground black pepper (to taste)
7 oz (200 g) grated Mozzarella