- Home
- Pasta
- How To make Baked Zucchini with Tomatoes
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
Fresh and Delicious Tomato Zucchini Casserole Recipe
The original version of this recipe was a family recipe which involved only tomato, zucchini, and mozzarella. So, if desired, all other elements may be left out. With or without the extras, this casserole is an easy way to make the best out of the season’s produce. Use local, ripe, fresh tomatoes and zucchinis for the best results.
It takes an hour or more for this deep casserole to cook properly, so plan accordingly. The cheese will most likely become lovely and toasty on its own, but 5 or so minutes under the broiler will also toast it nicely.
It’s great leftover, so have a slice or two when you make it and store the rest for future use.
Makes enough for 6-8 people.
Equipment:
• 9x9x4 deep casserole dish
• Japanese mandolin (optional)
Ingredients:
1-2 ea tomatoes large, beefy, sliced about as thick as the zucchini
1-2 ea zucchinis sliced 1/4”-1/8” thick
1-2 Tbsp butter soft
1-2 cloves garlic sliced thin
1 ea shallot sliced thin
1/2 lb mozzarella grated
2 Tbsp parmesan grated
1 tsp lemon juice
to taste salt, pepper
Procedure:
1. Preheat the oven to 350F.
2. Smear the inside of the casserole dish with the soft butter.
3. Grate the cheese.
4. Slice the garlic and shallot as thinly as possible.
5. Slice the zucchini and the tomato.
6. Place alternating layers of zucchini and tomato into the dish, stopping after each layer of zucchini to apply a little salt and pepper, scatter in a bit of the garlic and shallot, and some mozzarella (2 oz or so).
7. Try to end with zucchini on the top layer.
8. Drizzle with the lemon juice.
9. Apply salt and pepper as desired.
10. Use the last of the mozzarella.
11. Sprinkle with the grated parmesan.
12. Bake for 60 – 80 minutes, and let cool for at least 20 minutes before serving.
Music:
Yummy Zucchini, Onion, Tomato Sauce, And Green Pepper Recipe!
Baked zucchini and tomato with parmesan
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
Thank you for watching the video. So we can provide you the most relevant content we are collecting your feedback:
Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network
Forget potatoes! Ina's fan-favorite zucchini gratin is just as good!
Subscribe ►
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Zucchini Gratin
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 10 min
Cook: 55 min
Yield: 6 servings
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ZucchiniGratin
Ina Garten's Top-Rated Zucchini Gratin | Barefoot Contessa | Food Network
Stuffed Zucchini (vegan or vegetarian)
Get the Recipe:
⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.
⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs
Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️