italian zucchini casserole

Name: Italian Zucchini Casserole
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 1/2 - zucchini, 1/4-inch slices; 1/2 - onion, sliced; 1/2 - garlic clove, minced; 1 14-oz can(s) diced tomatoes; 1 1/2 teaspoon(s) fresh basil, minced; 3/4 teaspoon(s) fresh oregano, minced; 1/4 teaspoon(s) garlic powder; 1/8 teaspoon(s) pepper; 3/4 cup(s) stove top chicken flavored stuffing mix; 1/4 cup(s) parmesan cheese, grated; 1/3 cup(s) mozzarella cheese, shredded

7 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Apr 16, 2018

A nice side dish that can be frozen and quickly reheated in the microwave or oven all winter long.

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prep time 15 Min

cook time 25 Min

method Bake

yield 4 serving(s)

Ingredients

1 1/2 - zucchini, 1/4-inch slices
1/2 - onion, sliced
1/2 - garlic clove, minced
1 14-oz cans diced tomatoes
1 1/2 teaspoons fresh basil, minced
3/4 teaspoon fresh oregano, minced
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup stove top chicken flavored stuffing mix
1/4 cup parmesan cheese, grated
1/3 cup mozzarella cheese, shredded

How To Make italian zucchini casserole

Step 1

In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.

Step 2

In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
Step 3

Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese.
Step 4

Cover and bake at 350ºF for 20 minutes.
Step 5

Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
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