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Italian Zucchini Casserole

By: Kimberly Speta

"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"

Rate/Review | Read Reviews (17)

Prep Time:
35 Min

Cook Time:
30 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 medium zucchini, sliced
3 tablespoons olive or vegetable oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon minced fresh basil
1 1/2 teaspoons minced fresh oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 cups dry instant stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese

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 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.