Recipe by JUZELLA
"This is a quick and easy summer meal or side dish."
Watch video tips and tricks
white onion, chopped
green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package
shredded mozzarella cheese
I made this tonight for dinner and it was very good. I used two zucchini, added 3 minced cloves of garlic, only two tomatoes, used 1/4 tsp. basil and 1/4 tsp. oregano for the Italian seasoning and also added about 1/2 tsp. salt. I mixed the seasonings in with all the vegetables, instead of just on top. I think it tasted better incorporating the seasoning throughout the dish. I also sprinkled a tad bit of Parmesan along with the mozzarella, and also used only about half the amount of cheese. 8 oz seemed a little much... maybe if you used a larger casserole dish you would use more cheese. Anyway, it was really a wonderful side dish and my sister, who has hated zucchini forever said it was actually very good and that she meant it. I think that says a lot! Everyone enjoyed this dish and it was a great combination of vegetables. Yummy!
I made this for dinner tonight and I found that the tomatoes were really just far too wet, possibly because of the ones I used, and the green peppers didn't seem to get cooked enough. I think the next time I try this I'll only use the zucchini, onions, and cheese as well as putting some sliced mushrooms in with the zucchini and onion when it's in the skillit. MMMM now that sounds good.
I love this dish, but I also had a problem with sogginess. I solved it by using a carton of chopped tomatos, & simply drained them. YUM!
We loved this! I had an abundance of zucchini and peppers from my garden, but no tomatoes. I used a 15 oz cn aof petite diced tomatoes which I drained. I have fresh herbs growing right outside my kitchen, so I used parsley, thyme, and oregano in place of Italian seasoning. This took about 45 minutes to be done (cheese bubbly and slightly browned.) My husband loved this and had three helpings. This will definitely be made again!
I gave this recipe 5 stars for flavor. I did make some changes...used cheddar because I didn't have mozzarella, and lined the bottom of the casserole dish with bread crumbs...The crumbs absorbed any extra liquid and they tasted good as well. I stirred them into the casserole before serving it with freshly grated parmesan cheese on the side, which I believe enhanced its flavor.
I made this as a side dish...wow! Was I surprised! I too used 2 zucchinis and half the tomtatoes. In addition, I "layered" the veggies, starting w/ the zucchini, then onions, green peppers, and tomatoes - sprinkling a little italian seasoning on each layer. I didn't think something so simple would turn out so good but we all enjoyed this and I'll be sure to make again when the garden is full of these goodies!! Thanks Juzella!
Had a great first attempt. Loved the cheese and Italian seasonings. Wish I had read the reviews first as I did experience the wateriness. I will drain the tomatoes next time. Maybe add some more peppers. Great summer meal. My wife loved it!
Added summer squash, garlic clove, omitted green pepper. Used one large tomato, too. Also added parmesan cheese with mozzarella. It was wonderful! Will definitely make again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 137
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make a simple pasta with scallops, zucchini, and tomatoes.
Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce.
Slices of celeriac bake in a creamy sauce topped with Cheddar.