Tomato & Zucchini Casserole with ANCHOVIES | Bart van Olphen
When you want to impress your guests with a stunning, healthy and easy to make recipe, this vegetable gratin is the recipe for you. The colorful dish exists of layers of tomatoes and zucchinis. Together with the salty flavor of the anchovies, parmesan cheese and walnuts it gives a beautiful flavor. And if you have any leftovers, you can use it the next day for frittata or on a sandwich!
This recipe is a tribute to Roger Vergé, one of my favorite French chefs in the old days. You could say I was first inspired by gastronomy by him as a 10-your old boy, when I peeked through the cypresses in the South of France. Enjoy guys!
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Parmesan tomato zucchini bake
Looking for a deliciously creative way to cook your summer surplus of tomatoes and squash? With the addition of basil leaves, a high-quality shredded Parmesan cheese, and some spices, you can transform your garden-fresh goods into a scrumptious dinner-ready side dish. Fresh produce from your garden, your local farmers market, or your weekly CSA shipment provide ample opportunity to make delicious and nutritious dishes with colorful eye appeal and amazing flavor. If you’re stuck making the same recipes with your summer bounty, let us help you surprise your family with our Parmesan, tomato, and zucchini bake inspired by Nutritionist Reviews!
Boasting vibrant color, a tender texture, and big flavor, this summer side dish gets attention the moment you set it on the table. Alternating slices of zucchini, yellow squash, and tomatoes are layered with fresh basil leaves then topped with seasonings and Parmesan cheese. When this picturesque dish comes out of the oven, the layers of veggies are enticingly hot and melt-in-your-mouth soft. The melted cheese makes this Parmesan, tomato, and zucchini bake even more irresistible.
Though tomatoes and summer squash are typically cooked in savory dishes and considered vegetables, they are botanically a fruit. What? Scientifically, a fruit is a seed-bearing part of a plant; many fruits in the plant kingdom are called vegetables because of their culinary uses. Tomatoes, summer and winter squash, eggplant, peppers, and okra contain seeds and, well, are fruit—botanically-speaking. In addition, avocados and olives are also classified as fruit because they have a pit, just like stone fruits, such as peaches, nectarines, apricots, and cherries.
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Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
*****
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Oven-baked zucchini with tomatoes.
Friends, hello everyone!
Let's cook delicious zucchini in the oven today! This is an easy recipe for delicious zucchini if you haven't cooked it yet and the result will be great. A simple recipe for stewed zucchini in the oven, this is a simple zucchini recipe that anyone can handle. An easy zucchini recipe. This is a simple recipe for delicious zucchini. A simple recipe. This is a quick tomato zucchini recipe that can be made with love.
1 zucchini about 1 kg
1 onion
300 grams of tomato
a couple of cloves of garlic
a bunch of greens
salt
vegetable oil.
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#zucchini #oven #dinner
How to Make Tomato Zucchini Casserole | Dinner Recipes | Allrecipes.com
When tomatoes and zucchinis are in season, throw them in a casserole! Get the recipe:
#tomato #zucchini #casserole
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Baked Zucchini with Tomatoes and Cheese Recipe. Запеченные Кабачки с Помидорами и Сыром
Quick and easy recipe Baked Zucchini with Tomatoes and Cheese
Простой и быстрый рецепт Запеченные Кабачки с Помидорами и Сыром