Time 55m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese. Bake 30 minutes in the preheated oven, until bubbly and golden brown.
Time 40m Yield 6 servings. Number Of Ingredients 12 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.
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat. Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend. In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat over to 375°F/190°C. Combine cheeses, herbs, garlic, (optional salt), black pepper. Thinly slice zucchini and tomatoes. Butter an 8 inch, square pan. Arrange 1/2 the zucchini slices in the pan. Sprinkle with 1/4 of the cheese/seasonings mixture. Add 1/2 the tomato slices Sprinkle again with 1/4 of the cheese/seasonings mixture. Add and arrange remainder of the zucchini slices Sprinkle again with 1/4 of the cheese/seasonings mixture. Top with remaining tomato slices. Sprinkle with remaining 1/4 cheese/seasonings mixture. In a small skillet melt butter and saute onion until soft. Add bread crumbs and stir until the butter is absorbed. Spread evenly over casserole. Cover loosely and bake in preheated oven for 30 minutes. Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.
Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner’s plate.;
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 1h Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F. Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper. Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Time 1h5m Yield 1 9x13-inch casserole Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees. In a large pan, boil sliced zucchini until tender (about 8 minutes); drain. Butter a 9x13-inch casserole dish. Cover the bottom of the casserole dish with sliced tomatoes. Layer zucchini and onions. Season with salt and pepper. Sprinkle with parmesan cheese. Repeat layers. Top off the casserole with lots of parmesan cheese. Bake uncovered for 45 minutes.
Time 35m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Time 1h Yield 8 servings Number Of Ingredients 15 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.
