Time 30m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Chop finely the onion. Slice the zucchini (not to thick). Saute the zucchini with the onion, garlic. Add all your seasonings. Saute this for a few minutes in a pan sprayed with butter pam. Do not saute too long as you do not want the zucchini soft. Add the tomatoes and simmer few minutes. Remove from heat and serve on plates adding parmesan cheese on top.
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups. Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes. Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.
Time 1h15m Yield 4 Number Of Ingredients 11 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.
Time 33m Yield 4 Number Of Ingredients 9 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.
More about “to die for zucchini and tomatoes recipes”
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, saute zucchini and onion in butter until tender. Add the tomatoes, garlic salt and pepper; saute 1-2 minutes longer or until heated through.
