Homestyle Zucchini Tomatoes Recipes

Steps:

• Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

Steps:

• 1. In large skillet, heat oil and cook garlic with zucchini over medium-high heat for 3 minutes. Stir in tomatoes, then golden onion recipe soup mix thoroughly blended with reserved liquid and basil.
• 2. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.

Steps:

• 1. Tomatoes should be whole peeled tomatoes, drained and chopped. (RESERVE LIQUID)
• 2. In large skillet, heat oil and cook onion and garlic with zucchini over medium-high heat 3 minutes.
• 3. Stir in tomatoes thoroughly blend with reserved liquid and basil.
• 4. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
• 5. NOTE: You can use 1/4 teaspoon garlic powder for clove of garlic.

Steps:

• Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Steps:

• Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
• Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
• Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
• As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
• Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
• Garnish with basil.

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.

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Steps:

• In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
• Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
• Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
• NOTE: You can use 1/4 t garlic powder for clove of garlic.
• MICROWAVE DIRECTIONS:
• In 2-quart casserole, combine zucchini with tomatoes.
• Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil.
• Heat covered at HIGH (Full Power) 5 minutes, stirring once.
• Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once.
• Let stand covered 2 minutes.