How To make Tomato Zucchini Casserole
1 1/2 ts Chili powder
1 tb Parsley flakes
1/2 ts Garlic powder
1/2 ts Onion powder
1/8 ts Salt
1/8 ts Black pepper,ground
3 c Zucchini,thinly sliced,fresh
1 lb Tomatoes,fresh,sliced
1/4 c Bread crumbs,white,fresh
1 tb Vegetable oil
1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion
powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~
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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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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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How to Make Tomato Zucchini Casserole | Vegetarian Recipes | Allrecipes.com
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Watch how to make a quick and easy baked casserole from slices of tomatoes and zucchini. Layered with grated Cheddar and Parmesan cheese, this vegetarian side dish is seasoned with basil, garlic, and oregano. Right before it goes into the oven, we sprinkle it with buttered breadcrumbs for extra flavor and crispness.
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Vegan Tomato Zucchini Casserole Recipe : Healthy Vegan Recipes
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Vegan tomato zucchini casserole uses sun-dried tomatoes for additional flavor. Get a vegan tomato zucchini casserole recipe with help from a published cookbook author in this free video clip.
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Contact: RawInTenMinutes.com
Bio: Bryan Au's RAW STAR Recipe book just won the #1 Best Vegetarian/Vegan Cookbook in the USA Award 2012 by The Gourmand World Cookbook Awards.
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Series Description: Eating healthy vegan meals doesn't have to be difficult, time consuming or even expensive. Learn how to expertly prepare healthy vegan recipes at home with help from a published cookbook author in this free video series.
Top 10 Zucchini Recipes | Recipe Compilations | Allrecipes.com
Zucchini is one of summer's best vegetables! Get the recipes:
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#zucchini #vegetables #zoodles
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Easy and Delicious Zucchini Casserole Recipe Prepared in 10 Minutes! ????
You will no longer fry the zucchini! This baked zucchini is incredibly easy to make and so delicious. It’s healthy, nutritious and only takes 10 minutes of preparation.
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???? Baked Zucchini Ingredients:
3 medium zucchini
1 small onion
4 large eggs
3/4 cup (100g) all purpose flour
1/2 cup (60g) grated parmesan cheese + 2 Tablespoons
1/2 cup (60g) bread crumbs
1 teaspoon instant yeast or baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon basil
4 tablespoons olive oil
???? Baked Zucchini Instructions:
1. Preheat oven to 350F (180C).
2. Cut the zucchini into thin slices and chop the onions. Add them to a large bowl. Add eggs, flour, parmesan cheese, bread crumbs, instant yeast, salt, black pepper, olive oil and chopped basil. Mix until incorporated.
3. Lightly drizzle some olive oil on a 8 x 8 inch baking dish and coat it well with brush. Pour the zucchini mixture and press down with a spoon. Add more parmesan cheese on top.
4. Bake for 55-60 minutes or until golden brown.
5. Serve it warm.
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#zucchini #easyrecipe #vegetables #bakedzucchini #casserole