Best 3 Zucchini Tomato Breakfast Bake Recipes

If you are looking for a flavorful and nutritious meal to kick-off your day with, then a zucchini tomato breakfast bake is an ideal choice for you. Not only is this dish a delightful combination of fresh zucchini and juicy tomatoes, but it is also packed with essential vitamins and minerals that will help keep you energized throughout the morning. Furthermore, this recipe can be easily customized to suit your dietary preferences and is an excellent way to start your day on a wholesome note.

Here are our top 3 tried and tested recipes!

ZUCCHINI TOMATO PIE

Zucchini Tomato Pie image

The pairing of tomatoes and zucchini is delicious in so many dishes and this pie approach I modified from a Bisquick recipe site is one more way to bring life to them when they're out of season. Important in this dish to drain and blot tomatoes so pie doesn't become watery.

Provided by Jenay Tate

Categories Eggs

Number Of Ingredients 12

Ingredients

1 c chopped zucchini
1 c chopped tomato, drained and blotted dry
1/2 c chopped green onions
3/4 c grated parmesan cheese
1 c bisquick
3/4 c milk
3 eggs
1 tsp no-salt lemon pepper
1 tsp garlic powder
1 tsp oregano
1-2 tsp sugar
1/2 tsp salt

Steps:

1. Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
2. Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

TOMATO ZUCCHINI CASSEROLE

Tomato Zucchini Casserole image

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories Side Dish Vegetables Squash Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

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.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

ZUCCHINI, ONION AND TOMATO BAKE

Zucchini, Onion and Tomato Bake image

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

Ingredients

3 -4 zucchini
1 -2 large white onion
olive oil
2 large ripe tomatoes
parmesan cheese
salt and black pepper

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

Tips:

Choose firm, ripe tomatoes and zucchini. This will ensure that they hold their shape and don't get too mushy during baking.
Use a variety of cheeses. A combination of mozzarella, cheddar, and Parmesan will give you a gooey, flavorful filling.
Don't overmix the batter. Overmixing will make the muffins tough.
Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that they are cooked through.
Serve the muffins warm or at room temperature. They are also delicious the next day.

Conclusion:

Zucchini tomato breakfast bake is a delicious and easy way to start your day. It's packed with fresh vegetables, protein, and cheese, and it's sure to keep you feeling full and satisfied all morning long. Whether you're looking for a quick and easy weekday breakfast or a special brunch recipe, this zucchini tomato breakfast bake is a great option.