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Italian Zucchini Casserole Recipe
Italian Zucchini Casserole Recipe photo by Taste of Home

Italian Zucchini Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 6-8 servings

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

Nutritional Facts

1 serving (3/4 cup) equals 174 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 576 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.

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.
Originally published as Italian Zucchini Casserole in Taste of Home August/September 1996, p33

Nutritional Facts

1 serving (3/4 cup) equals 174 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 576 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Italian Zucchini Casserole

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 8, 2013

"This was a nice, easy, delicious way to use up some extra zucchini. I love the Italian flavors and may even try omitting the stuffing mix next time (I feel like it got too soggy)."

MY REVIEW
Reviewed Apr. 17, 2013

"I thought this was a good side dish. I did not have any shredded mozzarella so I used asiago instead. I think next time I might use crushed tomatoes instead."

MY REVIEW
Reviewed Aug. 18, 2012

"This is our "go-to" zucchini recipe when the garden is overloaded with zukes , and sometimes in the winter when we need to remember the tastes of summer. When tomatoes are plentiful, we use fresh rather than canned. Thanks very much!"

MY REVIEW
Reviewed Aug. 18, 2012

"This is our "go-to" zucchini recipe when the garden is overloaded with zukes , and sometimes in the winter when we need to remember the tastes of summer. When tomatoes are plentiful, we use fresh rather than canned. Thanks very much!"

MY REVIEW
Reviewed Oct. 22, 2010

"This was a delicious casserole! My whole family loved it and we will be making it again."

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