Italian Zucchini Casserole Recipe
Ingredients
| Zucchini | 3 Medium, sliced | |
| 3 tablespoons olive or vegetable oil, divided | ||
| Onion | 1 Medium, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| 1 tablespoon minced fresh basil or 1 teaspoon dried basil | ||
| Dried oregano | 1/2 Teaspoon, minced | |
| Garlic salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1-1/2 cups dry instant stuffing mix | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Shredded mozzarella cheese | 3/4 Cup (16 tbs) | |
Directions
In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside.
In the same skillet, saute the onion and garlic in remaining oil for 1 minute.
Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes.
Remove from the heat; gently stir in zucchini.
Place in an ungreased 13-in.x 9-in.x 2-in.baking dish.
Top with stuffing mix; sprinkle with Parmesan cheese.
Cover and bake at 350° for 20 minutes.
Uncover and sprinkle with mozzarella cheese.
Return to the oven for 10 minutes or until golden.
In the same skillet, saute the onion and garlic in remaining oil for 1 minute.
Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes.
Remove from the heat; gently stir in zucchini.
Place in an ungreased 13-in.x 9-in.x 2-in.baking dish.
Top with stuffing mix; sprinkle with Parmesan cheese.
Cover and bake at 350° for 20 minutes.
Uncover and sprinkle with mozzarella cheese.
Return to the oven for 10 minutes or until golden.
Chef
