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Italian Zucchini Casserole

Chef.at.Home's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Everyday

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