italian zucchini casserole
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A nice side dish that can be frozen and quickly reheated in the microwave or oven all winter long.
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yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For italian zucchini casserole
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1 1/2zucchini, 1/4-inch slices
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1/2onion, sliced
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1/2garlic clove, minced
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1 14-oz candiced tomatoes
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1 1/2 tspfresh basil, minced
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3/4 tspfresh oregano, minced
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1/4 tspgarlic powder
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1/8 tsppepper
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3/4 cstove top chicken flavored stuffing mix
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1/4 cparmesan cheese, grated
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1/3 cmozzarella cheese, shredded
How To Make italian zucchini casserole
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1In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
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2In 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.
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3Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese.
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4Cover and bake at 350ºF for 20 minutes.
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5Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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