Baked Zucchini Heirloom Tomatoes And Breadcrumbs Recipes

ROASTED ZUCCHINI AND TOMATOES RECIPE

Steps:

• Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut cherry tomatoes in half.
• Season vegetables: Place sliced zucchini and tomatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
• Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 30 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI

Steps:

• Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
• Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
• Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
• Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
• Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

HEIRLOOM TOMATOES AND ZUCCHINI PIE

Steps:

• Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
• Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
• Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
• Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
• Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

BAKED ZUCCHINI WITH TOMATOES

Steps:

• Preheat the oven to 425 degrees.
• Trim off the ends of the zucchini and core the tomatoes. Cut each into 10 slices. Arrange them with edges slightly overlapping, alternating the zucchini and tomatoes in a baking dish. Sprinkle with salt and pepper.
• In a bowl, mix well the green pepper, onions, garlic, oregano and cheese.
• Spread the mixture evenly over the zucchini and tomatoes, and sprinkle with oil.
• Place in the oven and bake 20 to 25 minutes until the tops are lightly browned.

BAKED ZUCCHINI, HEIRLOOM TOMATOES, AND BREADCRUMBS

Steps:

• Preheat oven to 400 degrees.
• Place breadcrumbs, olive oil, basil, and garlic in the bowl of a food processor. Process, adding water as necessary to create a smooth paste; season with salt and pepper.
• Arrange tomatoes and zucchini in a 9-by-13-inch baking dish; season with salt and pepper and spread breadcrumb mixture over vegetables. Transfer to oven and bake until vegetables are softened and breadcrumbs are golden brown, 12 to 15 minutes.

BAKED ITALIAN ZUCCHINI BOATS

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells., Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.