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    You are in: Home / Recipes / Tomato-Zucchini Scallop Recipe
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    Tomato-Zucchini Scallop

    Tomato-Zucchini Scallop. Photo by Nancy's Pantry

    1/3 Photos of Tomato-Zucchini Scallop

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    breezermom's Note:

    This is a great recipe for using up some fresh vegetables from your garden! I just love this with fresh home-grown tomatoes.

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    Units: US | Metric


    1. 1
      Place half of the zucchini slices in a 1 1/2 quart casserole. Top with half of the diced tomato, onion, croutons, salt and pepper.
    2. 2
      Repeat the layers once; top with tomato wedges. Cover and bake at 350 degrees for 1 hour.
    3. 3
      Remove the cover and sprinkle with the cheese. Bake an additional 5 minutes or until the cheese melts. Serve immediately.

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    Ratings & Reviews:

    • on August 06, 2014


      This is a really tasty veggie casserole. Loved the addition of the croutons. I had some zucchini that needed to be used up along with some home grown tomatoes. I changed the recipe just a tiny bit -- I used petite diced tomatoes (drained) for layering in the casserole and then used my home grown tomatoes (sliced) on the top. I left off the cheese at DH's request. Sooo delicious! Made for the Culinary Quest - U. S. Southern Region, August, 2014.

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    • on August 05, 2014


      Such a simple and colourful veggie dish, next time I would prefer to use larger zucchini as mine were little and didnt present so well, but taste wise, perfect. Really enjoyed this, thank you breezermom, this was made and enjoyed for International Agents of Quest, USA Southern Region

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    • on August 12, 2013


      Love red and green veggies! Definitely delicious, dh and I ate half of it. I did not peel any of the tomatoes, cut onion into bite size pieces so it would be easy to spoon out. Used a tad more than 1/4 teaspoon of black pepper. Had in oven 65 minutes as onion was still crunchy at one hour mark before adding cheese. Thanks breezer for posting.

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    Nutritional Facts for Tomato-Zucchini Scallop

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 119.4
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 4.1 g
    Cholesterol 19.7 mg
    Sodium 448.9 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 1.5 g
    Sugars 3.2 g
    Protein 6.4 g

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