Oven Baked Zucchini And Tomato Tian From Provence Recipes
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
BAKED ZUCCHINI DE PROVENCE
This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!
Provided by Toph Toph
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
- Bake in the preheated oven for 30 minutes.
- While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.
Nutrition Facts : Calories 250 calories, Carbohydrate 8.1 g, Cholesterol 5.5 mg, Fat 22.6 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 1033.8 mg, Sugar 2 g
OVEN-BAKED ZUCCHINI AND TOMATO (TIAN FROM PROVENCE)
Make and share this Oven-Baked Zucchini and Tomato (Tian from Provence) recipe from Food.com.
Provided by MomLuvs6
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- In a skillet, heat 1 tbsp of oil over medium heat. Add onions and sauté 10 minutes, or until tender.
- Add 1 tsp of thyme and 1/4 tsp of salt and pepper to the onions and remove from heat.
- Arrange the tomatoes, zucchini and onion slices in orderly rows across the width of 2 1/2 qt shallow baking dish preferably clay. (Can use glass baking dish).
- In small bowl, combine remaining 3 tablespoons of oil, 1/2 tsp of salt and 1/4 tsp of pepper and mix it all together. Drizzle over vegetables.
- Cover the baking dish tightly with foil. Bake for 15 minutes; uncover, and bake another 30 minutes or until vegetables are tender; let stand 10 minutes before serving.
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.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 539 milligrams, Sugar 6 grams
BAKED ZUCCHINI WITH TOMATOES
THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Provided by Jellyqueen
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.
- SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
- Preheat oven to 400F.
- Core, seed and chop pepper.
- Peel and finely chop onion.
- Trim ends off the zucchini and remove the stem end from the tomatoes.
- Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.
- Scatter the green pepper, onion, salt, and pepper over the slices.
- Drizzle the oil evenly over the vegetables.
- Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
- YOU CAN SUBSTITUTE YELLOW SQUASH.
- THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.
Nutrition Facts : Calories 172.5, Fat 14.2, SaturatedFat 2, Sodium 307.8, Carbohydrate 11, Fiber 3.2, Sugar 7.2, Protein 2.9
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