Best Zucchini Tomato Cheese Casserole Recipes

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE

Steps:

• Preheat oven to 375F.
• Wash the zucchini and the tomatoes.
• Slice the zucchini and place the round pieces in a bowl.
• Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
• Repeat the step with the sliced tomatoes.
• Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
• Bake in the oven for about 20 minutes.
• Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
• Serve hot with fresh chopped parsley on top.

TOMATO ZUCCHINI CASSEROLE

Steps:

• In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

ZUCCHINI TOMATO CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Grease a 9-inch baking dish with a little butter. Set aside.
• Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
• Layer half of the zucchini slices on the bottom of the baking dish.
• Sprinkle with a bit of salt and pepper.
• Add a layer of sliced tomatoes over the zucchini slices.
• Sprinkle with half of the garlic and half of the fresh basil.
• Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
• Repeat one more layer of zucchini slices; add a bit of salt and pepper.
• Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
• Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
• Dot with slices of butter.
• Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
• Remove from oven and let stand 10 minutes.
• Garnish with fresh basil; cut and serve.

ZUCCHINI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING

Steps:

• Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
• In a food processor or blender, purée the ricotta, basil and garlic.
• Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
• In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
• Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.