Best 5 Zucchini And Tomato Stacks Recipes

Zucchini and tomato stacks are a delicious and easy-to-make summer dish that can be enjoyed as an appetizer, side dish, or even a main course. This classic combination of flavors is sure to please everyone at the table. The tender zucchini and juicy tomatoes are grilled or roasted until they are slightly caramelized, then stacked with fresh herbs and a drizzle of olive oil. With just a few simple ingredients, you can create a stunning and flavorful dish that is perfect for any occasion.

Here are our top 5 tried and tested recipes!

EASY ZUCCHINI-TOMATO SIDE DISH

Easy Zucchini-Tomato Side Dish image

This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.

Provided by mooku007

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 small zucchini, cubed
1 teaspoon tomato paste
1 beefsteak tomato, cubed
1 teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 tablespoon chopped fresh basil leaves, or to taste

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.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g

ROASTED GARLIC ZUCCHINI AND TOMATOES

Roasted Garlic Zucchini and Tomatoes image

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

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

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

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

To Die For Zucchini And Tomatoes !!!! image

OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor

Provided by Shirl J 831

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 large fresh zucchini
1 can tomatoes seasoned with basil garlic & oregano
1 medium onion, chopped fine
1 clove garlic, minced
low-fat parmesan cheese
1/4 teaspoon garlic salt, with parsley seasoning (Lowrey's)
fresh basil
fresh oregano
salt and pepper
pam butter-flavored cooking spray

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.

ZUCCHINI, SQUASH AND TOMATO PACKETS

Zucchini, Squash and Tomato Packets image

Provided by Food Network Kitchen

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 green zucchini, sliced into 1/4 inch rounds
1 yellow squash, sliced into 1/4 inch rounds
1 Vidalia onion, sliced
5 plum tomatoes, sliced into 1/4 inch rounds
1 cup sharp white cheddar cheese, grated
4 tablespoons olive oil
Salt
Pepper
1/4 cup basil, chiffonade

Steps:

Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.

BAKED ZUCCHINI WITH TOMATOES

Baked Zucchini With Tomatoes image

Provided by Pierre Franey

Categories easy

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 small zucchini, about 3/4 pound
3 ripe plum tomatoes, about 1/2 pound
Salt and freshly ground pepper to taste
1 medium-size green pepper, cored, seeded and coarsely chopped
1 cup finely chopped onions
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano, or 2 teaspoons dried
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil

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

Tips:

Choose the best zucchini and tomatoes: Select firm, small to medium-sized zucchini and ripe, flavorful tomatoes. Look for tomatoes with deep red color and a sweet aroma. To ensure the best grilling results, use varieties such as Roma or plum tomatoes, which have fewer seeds and hold their shape well.
Slice the vegetables evenly: Cutting the zucchini and tomatoes in uniform thickness ensures they cook evenly. Use a sharp knife or a mandoline to achieve clean, consistent slices.
Marinate the vegetables: Marinating the zucchini and tomatoes in a mixture of olive oil, herbs, and spices enhances their flavor and adds a touch of extra savoriness.
Control the grilling temperature: To prevent the vegetables from burning or becoming too soft, maintain a medium-high heat level. Keep the grill grates clean and lightly oiled to avoid sticking.
Don't overcrowd the grill: Give the vegetables enough space on the grill to cook properly and prevent steaming. Cook them in batches if necessary to achieve the perfect sear.
Keep an eye on the vegetables: Monitor the vegetables during grilling to ensure they reach the desired level of doneness. Zucchini slices should retain a slight bite, while the tomatoes should be tender and slightly charred.

Conclusion:

Zucchini and tomato stacks are a delightful summer dish that combines the vibrant flavors of fresh garden vegetables. With just a few simple ingredients and a bit of grilling, you can create a colorful and flavorful dish that's perfect for a light lunch, a tasty side dish, or as a vegetarian main course. Grilled zucchini and tomato stacks are not only delicious but also a healthy and visually appealing addition to your summer menu. Experiment with different marinades, herbs, and spices to customize the flavors to your preference, and enjoy this easy-to-make dish all season long.