Italian Zucchini Casserole

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Italian Zucchini Casserole

Ingredients

  • 3 medium zucchini, sliced (about 6 1⁄2 cups)
  • 3 tablespoons olive or vegetable oil, divided
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh basil or
  • 1 teaspoon dried basil
  • 1 1⁄2 teaspoons minced fresh oregano or 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon garlic salt
  • 1⁄4 teaspoon pepper
  • 1 1⁄2 cups dry instant stuffing mix
  • 1⁄2 cup grated Parmesan cheese
  • 3⁄4 cup shredded mozzarella cheese

Directions

  1. In a large skillet, cook zucchini in 1 tablespoon oil until tender; about 5-6 minutes; drain and set aside.

  2. In the same skillet; sauté 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.

  3. Place in an ungreased 13-by-9-by-2-inch baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.

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