"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Zucchini Casserole Recipe

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This recipe for Italian Zucchini Casserole, by , is from The Herrera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Babe Brandt

Category:
Category:

Ingredients:  
Ingredients:  
6 1/2 c Zucchini, sliced (about 3 med.)
3 tbsp Olive Oil
1 med Onion, sliced
1 Garlic clove, minced
1 28oz can diced Tomatoes, do not drain
1 tsp Basil
1/2 tsp Oregano
1/2 tsp Garlic Salt
1/4 tsp Black Pepper
1 1/2 c dry instant Stuffing mix
1/2 c Parmesan Cheese
3/4 c Mozzarella Cheese, grated

Directions:
Directions:
In a large skillet, cook zucchini slices in olive oil until tender, about 5-6 mins. Drain and set aside. In the same skillet, saute' onion and garlic for 1 min. Add tomatoes, basil, oregano, garlic salt, and pepper. Simmer uncovered for 10 mins. Remove from heat, gently stir in zucchini. Place in and ungreased 9" x 13" baking dish. Top with stuffing mix, sprinkle with Parmesan cheese. Cover and bake @ 350 for 20 mins. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 mins or until golden brown.

Number Of Servings:
Number Of Servings:
4-6 servings

 

 

 

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