TOMATO ZUCCHINI SQUASH SKILLET
Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
Provided by Holly Shaw
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g
SQUASH, ZUCCHINI, AND TOMATO CASSEROLE
Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Spray a 3½-quart oval baking dish with cooking spray.
- In a large bowl, toss together squash, zucchini, oil, salt, and 1 teaspoon pepper. In a medium bowl, stir together bread crumbs, next 4 ingredients, and remaining 1 teaspoon pepper. Spread half of bread crumb mixture in bottom of prepared pan. Arrange squash, zucchini, and tomatoes in a spiral pattern over bread crumb mixture. Sprinkle remaining bread crumb mixture on top of vegetables, and cover with foil.
- Bake for 30 minutes. Uncover and bake 30 minutes more or until vegetables are tender and bread crumbs are golden brown.
SQUASH ZUCCHINI AND TOMATO BAKE
This easy and delicious Squash, Zucchini, Tomato Bake is the perfect summer side dish to any meal.
Provided by Judy - RecipesSimple.com
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
- Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables.
- Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.
- Pour olive oil over the vegetables and top with Parmesan cheese.
- Bake for 30 to 45 minutes depending on desired tenderness.
YELLOW SQUASH ZUCCHINI TOMATO CASSEROLE
Great crowd pleaser that is easy to make. If you substitute rice flour this recipe should work well for your gluten restricted friends. Most of my other squash casseroles call for "soda" crackers.
Provided by k9lady123
Categories Cheese
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Lightly grease a shallow 2 1/2 quart dish and set aside.
- Combine squash, zucchini, onion and bring to a boil in a large saucepan.
- Reduce heat to low and simmer 10 minutes or until vegies are tender. Drain well and set aside.
- Combine tomatoes, flour, sugar, salt, garlic, paprika, and pepper. Saute until tomatoe liquid is slightly reduced, about 5 minutes.
- Gently combine beaten egg, mozzerella and cheddar cheese with squash, zucchini, and onion mixture. Then add the tomato reduction. Be gentle so vegies are not torn into mush. Top with Parmesan cheese.
- Bake for 30-40 minutes. Let stand for 10 minutes before serving.
ZUCCHINI OR YELLOW SQUASH CASSEROLE
This is different from your usual squash recipe.A friend of mine brought it to a pot luck dinner 15 years ago and it has been a family favorite since then.
Provided by Connie51
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions&bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed.
- Saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes.
- Add bread cubes and seasonings.
- Put in 2 quart casserole,sprinkle top with parmesan cheese.
- Bake at 350 for 30 to 40 minutes.
Nutrition Facts : Calories 148.8, Fat 8.5, SaturatedFat 1.8, Sodium 571.9, Carbohydrate 16.3, Fiber 2.7, Sugar 5.6, Protein 3.2
TOMATO ZUCCHINI CASSEROLE
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Provided by DELTAQUEEN50
Categories Side Dish Vegetables Squash Summer Squash
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.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g
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