Italian Zucchini Casserole |
|
 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Compliments crop us as fast as zucchini vines when folks sample this casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York Ingredients:
3 medium zucchini, sliced (about 6-1/2 cups) |
3 tablespoons olive oil, divided |
1 medium onion, sliced |
1 garlic clove, minced |
1 can (28 ounces) diced tomatoes, undrained |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1-1/2 cups stuffing mix |
1/2 cup grated parmesan cheese |
3/4 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini.
2. Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted. Yield: 6-8 servings.
|
|