Tomato Zucchini And Cheese Toss Recipes

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.

BAKED ZUCCHINI AND TOMATOES WITH CHEESE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 2-quart baking dish.
• In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables.
• Transfer vegetables into prepared baking dish.
• Bake for 25 minutes.
• Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.

TOMATO ZUCCHINI AND CHEESE TOSS

Steps:

• Combine dressing, basil, mustard and sugar in 1-cup glass measure; mix well.
• Combine tomatoes, zucchini and cheese (and optional onions) in large bowl.
• Pour dressing over salad ingredients; mix well to coat.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

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.