Italian Zucchini Casserole

Italian Zucchini Casserole

"Compliments crop us as fast as zucchini vines when folks sample this casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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 greased 13-in. x 9-in. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.

Reviews

Read all reviews 17
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Overall, we loved the recipe. I made it almost exactly as directed except I used dry spices and guessed on just how much zucchini was in " 3 medium zucchini." (Would have liked to see cup measur...

Most helpful critical review

I added a can of drained/rinsed cannoli beans to make this a main dish. I think it fit the bill. I may have used to much of the stuffing and the cheese didn't melt as I was hoping. Overall, I th...

Most helpful
Most positive
Least positive
Newest

Overall, we loved the recipe. I made it almost exactly as directed except I used dry spices and guessed on just how much zucchini was in " 3 medium zucchini." (Would have liked to see cup measur...

Bravo! I thought I would have left overs to take for lunch the next day. Nope, it vanished before my eyes. This is a winner. Kind of like a vegetable lasagna without the noodles. I didn't have f...

I think this recipe is really tasty! If you use the italian flavored diced tomatoes they give a lot of flavor. I did not have three zucchinis so I used one yellow squash and some broccoli (cook...

OMG this was great!! I just made it for dinner to go along with grilled pork tenderloin. I had three servings! I used diced tomatoes that were already seasoned with oregano, basil and garli...

I made this recipe for a work luncheon and it was absolutely fantastic! I left out the stuffing mix but I did use the Del Monte diced tomatoes with basil and oregano already added in there so I ...

Very good... I would even enjoy the vegetable portion (excluding the stuffing mix and cheeses) over hot pasta! Only thing I changed was to substitue dried herbs for the fresh because I didn't h...

I added a can of drained/rinsed cannoli beans to make this a main dish. I think it fit the bill. I may have used to much of the stuffing and the cheese didn't melt as I was hoping. Overall, I th...

I never liked zucchini in the past and wanted to try something new. This was fantastic! I loved the italian flavor and will definately be having this again. Note....I left out the stuffing to s...

The flavors were good and the family liked it. It was difficult to know what constitutes 3 "medium zucchinis" but we managed. I didn't have any stuffing, so I substituted a couple of cups of sma...

Other stories that may interest you