Italian Zucchini Casserole: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
Latest revision as of 02:38, 19 July 2022
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min |
| Source | |
| Yield / serves | 6-8 servings |
| Rating | Yummy! |
Ingredients
- 3 zucchini, sliced (~6 1/2 c)
- 3 T olive oil
- 1 onion, sliced
- 1 garlic clove, minced
- 1 can diced tomatoes
- 1 T basil
- 1 1/2 t oregano
- 1/2 t garlic salt
- 1/4 t pepper
- 1 1/2 c instant stuffing mix
- 1/2 c Parmesan cheese
- 3/4 c shredded Mozzarella
Preparation
In large skillet, cook zucchini in 1 T oil until tender, drain, set aside. In same skillet, saute the onion and garlic in remaining oil for one minute. Add tomatoes, basil, oregano, garlic salt and pepper; simmer uncovered for 10 minutes. Remove from heat, gently stir in zucchini.
Put in 13x9 baking dish. Top with stuffing mix, sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover, sprinkle with Mozzarella cheese. Bake 10 minutes or until golden.
