Description
This Fresh Italian Zucchini Casserole is a delightful dish that combines tender zucchinis with a flavorful tomato sauce, topped with a cheesy crust. It’s a perfect way to enjoy the bounty of summer produce!
Ingredients
Scale
Zucchini:
- 3 medium-sized zucchinis, cut into slices (approx. 6 1/2 cups)
Tomato Sauce:
- 3 tablespoons olive oil, separated
- 1 medium onion, cut into slices
- 1 garlic clove, finely chopped
- 1 can diced tomatoes (28 ounces) with juice
- 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
- 1 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
Additional:
- 1 1/2 cups stuffing mix
- 1/2 cup parmesan cheese, grated
- 3/4 cup mozzarella cheese, part-skim, shredded
Instructions
- Cook the Zucchini – Heat 1 tablespoon of oil in a skillet, cook zucchini slices until tender, drain excess oil, and set aside.
- Prepare the Tomato Mixture – Sauté onion and garlic in oil, add tomatoes, basil, oregano, garlic salt, and pepper. Simmer for 10 minutes.
- Combine Zucchini with the Sauce – Stir in cooked zucchini slices with the tomato mixture.
- Assemble the Casserole – Transfer the mixture to a baking dish, top with stuffing mix and Parmesan cheese.
- Bake and Add Mozzarella – Bake covered, then add mozzarella and bake uncovered until melted and bubbly.
- Serve the Dish – Let it cool slightly before serving.
Notes
- This casserole can be customized with additional herbs or spices to suit your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg
Keywords: Zucchini Casserole, Italian, Cheesy, Vegetarian, Baked Dish
