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Italian Zucchini Casserole

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

In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or

Printed from tasteofhome.com Jul 25, 2008

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Italian Zucchini Casserole cont.

until tender; 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, uncovered, for 10 minutes.
Remove from the heat; gently stir in zucchini. Place in an greased
13-in. x 9-in. x 2-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.