Italian Zucchini Recipe

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I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.—Christopher Gordon, Springfield, Missouri
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 4 servings


  • 4 cups sliced zucchini
  • 1 medium onion, sliced into rings
  • 2 medium tomatoes, sliced
  • 1 lemon, quartered
  • 1-1/2 teaspoon Italian seasoning
  • 3/4 teaspoon crushed red pepper flakes
  • 1 tablespoon butter

Nutritional Facts

3/4 cup: 64 calories, 3g fat (0 saturated fat), 0 cholesterol, 35mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.


  1. In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately. Yield: 4 servings.
Originally published as Italian Zucchini in Taste of Home October/November 1993, p47

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lambasio User ID: 4065974 225351
Reviewed Apr. 24, 2015

"Mixed reviews in our home. I liked this dish, though it needed salt. My husband hated it. He didn't care for the texture of the tomatoes, and thought the flavors did not work well together."

lorivan User ID: 7819445 5027
Reviewed Aug. 20, 2014

"I added fresh grated parmesan between the layers. Delicious!"

dghokie User ID: 7475547 199122
Reviewed Nov. 8, 2013

"This was wonderful...... I had only one zucchini so I used a yellow squash for the 2nd zucchini. And I always add ground pepper....... definitely a two-helping side..... or a main course with a salad!"

Spider58 User ID: 6741016 5547
Reviewed Aug. 3, 2013

"Excellent low/no calorie side dish, fantastic flavors"

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