Mom's Zucchini Casserole

Mom's Zucchini Casserole Recipe

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Stacy Beck

By
@sbeck66

Growing up on a farm, we always had a huge garden with a variety of vegetables. My mom always came up wonderful meals using the things we grew. My favorite by far is her Zucchini casserole. The best thing about this recipe, is you can change it up by adding italian sausage in the layering and add it to the top of a Baboli pizza crust. Absoulutley amazing. I will post a picture as soon as I make my next batch.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
30 Min

Ingredients

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  • 1/2 stick
    butter or margarine
  • 1 large
    zucchini
  • 1 large
    onion
  • 2 small
    cans of mushroom slices
  • 1 large
    tomato
  • 1 c
    italian bread crumbs
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1 tsp
    oragano
  • 1 pkg
    16 0z. shredded mozerella cheese

How to Make Mom's Zucchini Casserole

Step-by-Step

  1. Melt butter is a big skillet. Add sliced zucchini, sliced onions, and mushrooms. Saute untill soft.
  2. Butter a 2 quart casserole dish and add 1/2 of the zucchini mixture, salt, pepper,oragano and sliced tomatoes. Sprinkle cheese on top of tomatoes, followed by italian bread crumbs. Repeat the layers in the same order. Bake at 350 for about 30 minutes or until the bread crumbs start to turn brown.
    You can also layer cooked italian sausage to give it a tasty twist. Great on top of a Boboli pizza crust!

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