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Italian Zucchini Casserole's picture
  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
  Pepper 1⁄4 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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1763 Calories from Fat 780

% Daily Value*

Total Fat 89 g136.3%

Saturated Fat 28.3 g141.5%

Trans Fat 0 g

Cholesterol 121.2 mg40.4%

Sodium 4512.7 mg188%

Total Carbohydrates 187 g62.4%

Dietary Fiber 28.3 g113.1%

Sugars 22.8 g

Protein 79 g157.8%

Vitamin A 167.2% Vitamin C 304.1%

Calcium 155% Iron 106%

*Based on a 2000 Calorie diet

Italian Zucchini Casserole Recipe