Tomato And Zucchini Casserole With Crisp Cheddar Topping Recipes

Steps:

• Preheat over to 375°F/190°C.
• Combine cheeses, herbs, garlic, (optional salt), black pepper.
• Thinly slice zucchini and tomatoes.
• Butter an 8 inch, square pan.
• Arrange 1/2 the zucchini slices in the pan.
• Sprinkle with 1/4 of the cheese/seasonings mixture.
• Add 1/2 the tomato slices
• Sprinkle again with 1/4 of the cheese/seasonings mixture.
• Add and arrange remainder of the zucchini slices
• Sprinkle again with 1/4 of the cheese/seasonings mixture.
• Top with remaining tomato slices.
• Sprinkle with remaining 1/4 cheese/seasonings mixture.
• In a small skillet melt butter and saute onion until soft.
• Add bread crumbs and stir until the butter is absorbed.
• Spread evenly over casserole.
• Cover loosely and bake in preheated oven for 30 minutes.
• Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.

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.

Steps:

• Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
• In a food processor or blender, purée the ricotta, basil and garlic.
• Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
• In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
• Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

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.

Steps:

• In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

Steps:

• Set oven to 350 dgrees.
• Butter a 2-qt baking dish.
• In a large skillet, heat about 2 tablespoons butter in a large skillet over medium-high heat.
• Add in zucchini, garlic, onion, dried basil and cayenne (if using) saute stirring until crisp-tender; drain well.
• In a bowl combine tomatoes, Velveeta cheese cubes, breadcrumbs, eggs and dried parsley flakes; mix to combine, then stir into the zucchini mixture.
• Stir 1-2 tablespoons butter.
• Season with salt and black pepper to taste.
• Transfer to a baking dish.
• Bake, uncovered for 25-30 minutes or until bubbly.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 inch square pan with cooking spray, set aside.
• In a large skillet, heat olive oil over medium heat.
• When hot, add onion, garlic and mushrooms and saute for about 3-4 minutes until starting to soften.
• Add sliced zucchini and saute about 5 minutes more.
• Zucchini should be slightly soft.
• Season with salt, black pepper and dill.
• Now for the layers: In the 9 inch square pan, place half of the zucchini mixture.
• Place half of the tomatoes on the zucchini and sprinkle on half of the cheddar cheese.
• Add the rest of the zucchini.
• Then the rest of the tomatoes.
• Sprinkle with the rest of the cheddar cheese.
• In the same skillet you cooked the zucchini in: melt the butter.
• Add the bread crumbs and toss to coat with the butter.
• Sprinkle the bread crumbs on top of the casserole.
• Sprinkle the parmesan on top of the bread crumbs.
• Bake in a 350 degree oven for 30- 40 minutes, or until vegetables are tender.
• This is just delicious!
• The top gets crusty and the vegetables are tender.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Slice zucchini into 1/4 inch slices.
• Put flour in a zip lock bag and add sliced zucchini.
• Shake until zucchini is lightly coated.
• Pour 1/4 inch olive oil into a non-stick skillet over medium heat.
• Brown zucchini on both sides until lightly brown.
• Drain on paper towels& let cool.
• Combine sour cream, basil, oregano, garlic powder& salt.
• Slice tomatoes.
• Spray a casserole dish with cooking spray.
• Put a layer of zucchini in the bottom of the dish.
• Sprinkle 1/4 cup parmesan cheese on top.
• Add a layer of sliced tomatoes.
• Spread 1/2 sour cream mixture on top of tomatoes.
• Add 1/2 mozzarella cheese on top of sour cream.
• Repeat layers ending with mozzarella cheese.
• Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned.
• Remove from the oven and let it sit for a few minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
• Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
• Bake 30 minutes in the preheated oven, until bubbly and golden brown.