Italian Zucchini Casserole Recipe

By charlotteh371

Yields: 6-8 servings

Ingredients

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

Preparation

Step 1

In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted. Yield: 6-8 servings.