Best Zucchini And Tomato Stacks Recipes

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

EASY ZUCCHINI-TOMATO SIDE DISH

Easy Zucchini-Tomato Side Dish image

This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.

Provided by mooku007

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 small zucchini, cubed
1 teaspoon tomato paste
1 beefsteak tomato, cubed
1 teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 tablespoon chopped fresh basil leaves, or to taste

Steps:

Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g

STEWED ZUCCHINI AND TOMATOES

Stewed Zucchini and Tomatoes image

Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 3h50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 medium zucchini, cut into 1/4-inch slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 teaspoon dried basil
1 cup shredded cheddar cheese
Minced fresh basil, optional

Steps:

Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED GARLIC ZUCCHINI AND TOMATOES

Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories Side Dish Vegetables Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g