How to Make Cheesy Tomato Zucchini Casserole (Tian) | Julia at Home
Hailing from Provence and named for the region's popular terra-cotta dishes, tian is a combination of summer vegetables perfumed with olive oil and thyme and crusted with Gruyère cheese.
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Parmesan tomato zucchini bake
Looking for a deliciously creative way to cook your summer surplus of tomatoes and squash? With the addition of basil leaves, a high-quality shredded Parmesan cheese, and some spices, you can transform your garden-fresh goods into a scrumptious dinner-ready side dish. Fresh produce from your garden, your local farmers market, or your weekly CSA shipment provide ample opportunity to make delicious and nutritious dishes with colorful eye appeal and amazing flavor. If you’re stuck making the same recipes with your summer bounty, let us help you surprise your family with our Parmesan, tomato, and zucchini bake inspired by Nutritionist Reviews!
Boasting vibrant color, a tender texture, and big flavor, this summer side dish gets attention the moment you set it on the table. Alternating slices of zucchini, yellow squash, and tomatoes are layered with fresh basil leaves then topped with seasonings and Parmesan cheese. When this picturesque dish comes out of the oven, the layers of veggies are enticingly hot and melt-in-your-mouth soft. The melted cheese makes this Parmesan, tomato, and zucchini bake even more irresistible.
Though tomatoes and summer squash are typically cooked in savory dishes and considered vegetables, they are botanically a fruit. What? Scientifically, a fruit is a seed-bearing part of a plant; many fruits in the plant kingdom are called vegetables because of their culinary uses. Tomatoes, summer and winter squash, eggplant, peppers, and okra contain seeds and, well, are fruit—botanically-speaking. In addition, avocados and olives are also classified as fruit because they have a pit, just like stone fruits, such as peaches, nectarines, apricots, and cherries.
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The Cheesy Tomato Zucchini Casserole Recipe You'll Keep Coming Back To
#zucchini #casserole #tastycooking
This flavorful fresh side dish is one that you’ll want to make again and again. It’s cheesy and delicious!
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Tomato Zucchini Casserole Recipe
Ingredients:
1 3/4 cup shredded mozzarella cheese
1 1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
salt and pepper to taste
2 zucchinis, sliced
6-7 Roma tomatoes, sliced (or other preferred tomatoes)
1/4 cup shredded Parmesan cheese
4 tablespoons melted butter
1 cup plain or Italian-style bread crumbs
Directions:
1. In a small bowl, mix the mozzarella cheese and spices. Stir and set aside.
2. Slice zucchini and tomatoes. Grease a 9x9 baking dish. Layer zucchini, cheese mixture, and tomatoes in the casserole dish. Repeat layers and top with Parmesan cheese.
3. Mix melted butter and bread crumbs and sprinkle over the casserole.
4. Cover with foil and bake in a 375-degree oven for 35 minutes. Remove foil and return to oven for 20-25 minutes or until golden brown.
5. Remove from oven and let stand for 5-10 minutes prior to serving. Salt and pepper to taste.
TIP- Cooked shredded or diced chicken could also be added to this casserole to make it a main dish.
Tomato & Zucchini Casserole with ANCHOVIES | Bart van Olphen
When you want to impress your guests with a stunning, healthy and easy to make recipe, this vegetable gratin is the recipe for you. The colorful dish exists of layers of tomatoes and zucchinis. Together with the salty flavor of the anchovies, parmesan cheese and walnuts it gives a beautiful flavor. And if you have any leftovers, you can use it the next day for frittata or on a sandwich!
This recipe is a tribute to Roger Vergé, one of my favorite French chefs in the old days. You could say I was first inspired by gastronomy by him as a 10-your old boy, when I peeked through the cypresses in the South of France. Enjoy guys!
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Cheesy Zucchini and Tomato Casserole
Bring the best out of a zucchini and a few tomatoes by baking them in a delicious casserole. Make it extra cheesy by adding mozzarella and parmesan, and add some panko on top to obtain a crispy crumb. Drizzle it with olive oil, giving it an authentic Italian flavor.
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