Zucchini Casserole III Recipe - Allrecipes.com
Zucchini Casserole III Recipe
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Zucchini Casserole III

Recipe by  

"This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
  3. Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2005

This casserole is amazing! I make it every chance I get. I do use a lot less pepperoni (only about 1 oz.), and I chop it up so that I can have a little pepperoni flavor in every bite. I also use just 3-4 zucchini and about 3 tomatoes, and even then I have trouble fitting it all into a 9 x 13 pan. I must be using bigger veggies. I usually add leftover cooked pasta in a layer in the middle. It makes it a little more substantial. I also serve it with french bread for dipping in the leftover juice. It just tastes so wonderful. Thanks for a great recipe.

Most Helpful Critical Review
Aug 14, 2012

11.10.05 I'm convinced that great sauce the other reviewers love has nothing to do with this dish. It's only good tomatoes that flavor the fresh bread. You have good tomatoes, you'll get good sauce. It looked really good, but lacked a lot of flavor. The pepperoni seemed too easy to spice this dish - & it was. It did nothing. Some simple recipes magically tranform into a dish you'd never dream was so basic; but not this one. Darn it.

Apr 18, 2008

its really better the next day.use ritz or stores brand crackers,mix with butter and top it.and you can also use summer squash,with zucchini

Jul 16, 2008

This is now our favorite zucchini recipe. I sprinkled salt, pepper and garlic powder on the zucchini, and the flavor was outstanding.

Nov 07, 2004

This got great reviews at a dinner party I hosted! I was a little sceptical about the pepperoni especially when I accidently bought spicy!! It gave the casserole a delicious flavour! Yum

Aug 08, 2008

I just fixed this for dinner and my husband had seconds! The only change I made to it was I added salt, pepper, onion powder and since I didn't have pepperoni on hand I used prosciutto slices. Only had one type of cheese - cheddar, but the casserole turned out great! Thnaks for another option for zucchini.

Sep 09, 2008

I made this a vegetarian casserole and omitted the pepperoni and added spinach and mushrooms. Because I didn't enough cottage cheese, I added a little leftover alfredo sauce, which turned out to be AWESOME. I agreed that this is way too watery and I don't know how to fix it. If that could be fixed, it would be a five star casserole.

Jul 29, 2009

WOW! This recipe was awesome and amazing and I could not stop eating it!! It was very watery, I guess from the tomato's and zucc's but STILL well worth it. I did melt a stick of butter and mixed a sleeve of crumbled Ritz crackers in the butter and put all over the top, WOW! I also just made it one layer, in the order the recipe said but that filled a 9x13 glass dish, did not follow how much the recipe said to use, just cut enough of each vegetable to fill the pan. Unbelievably great taste, thank you!


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 887 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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