Italian Zucchini Casserole
|Zucchini||3 Medium, sliced|
|Vegetable oil||3 Tablespoon, divided|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Minced fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Minced fresh oregano/1/2 teaspoon dried oregano||1 1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Dry instant stuffing mix||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||3⁄4 Cup (12 tbs)|
In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside.
In the same skillet, saute the onion and garlic in remaining oil for 1 minute.
Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes.
Remove from the heat; gently stir in zucchini.
Place in an ungreased 13-in.x 9-in.x 2-in.baking dish.
Top with stuffing mix; sprinkle with Parmesan cheese.
Cover and bake at 350° for 20 minutes.
Uncover and sprinkle with mozzarella cheese.
Return to the oven for 10 minutes or until golden.