"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Rapini Zellers
Added: Friday, November 23, 2007


2 medium zucchinis, sliced
3 tbsp. of olive oil (divided)
1 medium onion, sliced
1 garlic clove, minced
1 (28 ounce) can sliced tomatoes, undrained
1 tbsp. minced fresh basil
1 1/2 tsp. dry oregano
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 1/2 cups dry instant stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese

In large skillet, cook zucchini in 1 tbsp. olive oil until tender, about 5 - 6 minutes; drain and set aside. In the same skillet, sautÚ 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 ungreased 13" x 9" x 2" baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350║ for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.




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