Italian Zucchini Casserole

Italian Zucchini Casserole

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Vicki Butts (lazyme)


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


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 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 tsp
    fresh basil, minced
  • 3/4 tsp
    fresh oregano, minced
  • 1/4 tsp
    garlic powder
  • 1/8 tsp
  • 3/4 c
    stove top chicken flavored stuffing mix
  • 1/4 c
    parmesan cheese, grated
  • 1/3 c
    mozzarella cheese, shredded

How to Make Italian Zucchini Casserole


  1. In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
  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.
  3. Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese.
  4. Cover and bake at 350ºF for 20 minutes.
  5. Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.

Printable Recipe Card

About Italian Zucchini Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy

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