Zucchini Tomato Breakfast Bake Recipe 375 Recipes

ZUCCHINI TOMATO BREAKFAST BAKE RECIPE - (3.7/5)

Steps:

• 1.Preheat oven to 400º F and lightly grease a 9x13-inch baking dish. 2.Heat olive oil in large skillet over medium heat and sauté onion and zucchini until tender. Stir in red pepper flakes, and season generously with salt and pepper. 3.Add beans, then stir until well combined and heated through. Transfer veggie mixture to baking dish and top with sliced tomatoes. 4.Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients. 5.Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot

ZUCCHINI TOMATO BAKE

Steps:

• In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender.

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.