Menu
Zucchini Pasta Casserole Zucchini Pasta Casserole
Zucchini Pizza Casserole Zucchini Pizza Casserole
Tomato Zucchini Casserole Tomato Zucchini Casserole
Zucchini and Cheese Casserole Zucchini and Cheese Casserole
Italian Zucchini Soup Italian Zucchini Soup
Chicken Zucchini Casserole Chicken Zucchini Casserole
Zucchini Tomato Casserole Zucchini Tomato Casserole
Italian Squash Casserole Italian Squash Casserole
Cheesy Zucchini Casserole Cheesy Zucchini Casserole
Zucchini Beef Casserole Zucchini Beef Casserole
Mexican Zucchini Casserole Mexican Zucchini Casserole
Zucchini Corn Casserole Zucchini Corn Casserole
Zucchini Egg and Cheese Casserole Zucchini Egg and Cheese Casserole
Zucchini-Onion Casserole Zucchini-Onion Casserole
Zucchini Pasta Zucchini Pasta
Cheesy Zucchini Rice Casserole Cheesy Zucchini Rice Casserole
Dilly Zucchini Casserole Dilly Zucchini Casserole
Italian-Inspired Casserole Italian-Inspired Casserole
Italian Sausage Zucchini Soup Italian Sausage Zucchini Soup
Pizza Pasta Casserole Pizza Pasta Casserole

Italian Zucchini Casserole

27 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 30 min.

Makes

8 servings

Updated: Jan. 11, 2022
Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. —Kimberly Speta, Kennedy, New York
Italian Zucchini Casserole
Italian Zucchini Casserole Recipe photo by Taste of Home
Next Recipe

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.

Nutrition Facts

3/4 cup: 174 calories, 9g fat (3g saturated fat), 10mg cholesterol, 576mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 8g protein.