Best 4 Zucchini Onions Tomatoes With Parmesan Cheese Recipes
**Zucchini, Onions, Tomatoes with Parmesan Cheese: A Medley of Garden Fresh Flavors**
Savor the essence of summer's bounty with this delightful trio of zucchini, onions, and tomatoes, harmoniously united in a symphony of flavors. These garden-fresh ingredients take center stage in a medley of recipes that showcase their versatility and culinary prowess. From the simplicity of sautéed vegetables to the comforting embrace of a hearty soup, and the elegant presentation of a savory tart, each dish pays homage to the goodness of these seasonal treasures. Parmesan cheese, the crowning glory, adds a salty, nutty dimension, elevating the flavors to new heights. Prepare to embark on a culinary journey that celebrates the vibrant spirit of fresh produce, leaving your taste buds dancing with joy.
ZUCCHINI, ONION AND TOMATO BAKE
The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!
Provided by cajun chef in Louis
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice onions into thin rings and saute in olive oil until clear.
- Slice zucchini into thin round slices, do the same with the tomatoes.
- Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
- One layer of zucchini (do not overlap).
- Thin layer of sautéed onions in olive oil.
- Tomatoes.
- Sprinkle with parmesan cheese.
- salt and black pepper (I use quite a bit).
- Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.
Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3
ZUCCHINI, ONIONS & TOMATOES WITH PARMESAN CHEESE
Another way to use up tomatoes and zucchini out of your garden. I came up with this recipe when making another recipe.
Provided by Barb G.
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions.
- Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme.
- Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.
ZUCCHINI TOMATO PIE
Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.
Provided by VEGAS
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
- Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
- Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g
ZUCCHINI AND CHEESE
This is a quick and easy summer meal or side dish.
Provided by JUZELLA
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
- In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
- Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 14.7 g, Cholesterol 51.1 mg, Fat 15.2 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 9.4 g, Sodium 364.4 mg, Sugar 7.9 g
Tips:
- Choose fresh, ripe vegetables: The quality of your ingredients will have a big impact on the final dish, so make sure to use the best produce you can find. Look for zucchini that is firm and has a deep green color, onions that are firm and have no signs of sprouting, and tomatoes that are ripe and juicy.
- Don't overcrowd the pan: When cooking the vegetables, make sure to give them enough space so that they can cook evenly. If you overcrowd the pan, the vegetables will steam instead of sautéing and they will be mushy.
- Cook the vegetables in batches: If you are using a lot of vegetables, you may need to cook them in batches. This will help to ensure that they are all cooked evenly.
- Add the Parmesan cheese at the end: Adding the Parmesan cheese at the end will help to prevent it from becoming overcooked and rubbery. Stir it in just until it is melted and combined with the other ingredients.
- Serve immediately: This dish is best served immediately after it is cooked. The vegetables will be at their best when they are still hot and crispy.
Conclusion:
This zucchini, onions, and tomatoes with Parmesan cheese is a simple but flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own preferences. For example, you could add some garlic or chili flakes to the vegetables for a bit of spice, or you could use a different type of cheese, such as mozzarella or feta. No matter how you choose to make it, this dish is sure to be a hit with your family and friends.
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