Italian Zucchini Casserole

By carvalhohm2

Ingredients

• 3 zucchini, sliced
• 3 T. olive oil, divided
• 1 onion, sliced
• 1 clove garlic, minced
• 28-oz. can diced tomatoes
• 1 T. fresh basil, minced
• 1-1/2 t. fresh oregano, minced
• 1/2 t. garlic salt
• 1/4 t. pepper
• 1-1/2 c. favorite-flavor stuffing mix
• 1/2 c. grated Parmesan cheese
• 3/4 c. shredded mozzarella cheese

Details

Servings 5
Adapted from gooseberrypatch.typepad.com

Preparation

Step 1

Cook zucchini in one tablespoon oil in a skillet over medium heat 5 to 6 minutes, or until tender. Drain and remove from skillet.

Sauté onion and garlic in remaining oil for one minute. Add next 5 ingredients; simmer, uncovered, for 10 minutes. Remove from heat; gently stir in zucchini.

Place in an ungreased 13"x9" baking pan. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes.

Uncover and sprinkle with mozzarella cheese. Return to oven and bake for 10 additional minutes, or until cheese is bubbly and golden.

Serves 6 to 8.

1-1/2 c. favorite-flavor stuffing mix

Cook zucchini in one tablespoon oil in a skillet over medium heat 5 to 6 minutes, or until tender. Drain and remove from skillet. Sauté onion and garlic in remaining oil for one minute. Add next 5 ingredients; simmer, uncovered, for 10 minutes. Remove from heat; gently stir in zucchini. Place in an ungreased 13"x9" baking pan. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to oven and bake for 10 additional minutes, or until cheese is bubbly and golden. Serves 6 to 8.

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