Zucchini and Cheese

Zucchini and Cheese

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JUZELLA 0

"This is a quick and easy summer meal or side dish."
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Ingredients

45 m servings 253 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
  3. In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
  4. Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

Reviews

28
  1. 37 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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 th...

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 a...

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!

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 th...

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 m...

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 absorbe...

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...

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...

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!!!

Its a great way to eat your veggies. Like the others, I thought the dish was a little wet in the bottom. I used some parmesan cheese with the mozarella, cooked the peppers with the zucchini an...