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Italian Zucchini Casserole Recipe

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This recipe for Italian Zucchini Casserole, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Gignac
Added: Saturday, September 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 med zucchini sliced
3 tbsps olive oil
1 med onion sliced
1 garlic clove minced
1 28 oz can diced tomatoes undrained
1 tbsp minced or dried basil
1/2 tsp oregano
1/2 tsp garlic salt
1.4 tsp pepper
1 1/2 cups instant stuffing mix
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese

Directions:
Directions:
In a large skillet, cook zucchini in 1 tbsp oil until tender about 5 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 uncoverd for 10 minutes. Remove from heat, gently stir in zucchini. Place in an ungreased 13 x 9 in baking dish. Top with stuffing mix, sprinkle with parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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