Italian Zucchini Casserole Recipe

4.5 15 15
Italian Zucchini Casserole Recipe
Italian Zucchini Casserole Recipe photo by Taste of Home
Publisher Photo

Italian Zucchini Casserole Recipe

Read Reviews
4.5 15 15
Publisher Photo
Compliments crop up 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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

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

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.
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

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

  • 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
  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

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Reviews forItalian Zucchini Casserole

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Tammy User ID: 9240045 272401
Reviewed Aug. 29, 2017

"I made this recipe using zucchini and yellow squash, 1 tsp Italian seasoning and whole canned tomatoes broken up with my hands. I used Stove Top turkey stuffing, unprepared. This was excellent! The family loved it. Will definitely make again."

MY REVIEW
lpugh9 User ID: 5334512 270321
Reviewed Aug. 3, 2017

"I added Sweet Italian sausage to make this my dinner casserole. The sausage gave it a good flavor."

MY REVIEW
sharon User ID: 7955978 270086
Reviewed Jul. 29, 2017

"wonderful taste....used recipe as stated. Family took seconds and enjoyed the flavor. Will be adding this to my side dishes."

MY REVIEW
sandex10 User ID: 6754308 270084
Reviewed Jul. 29, 2017

"I was wondering what kind of stuffing mix everyone used? Do you prepare it first?"

MY REVIEW
glawson01 User ID: 8963079 270066
Reviewed Jul. 28, 2017

"Would like to try this but can't seem to print the recipe. How do we do that?"

MY REVIEW
Rosemary User ID: 8032397 270030
Reviewed Jul. 27, 2017

"We love zucchini and the Italian favor was a nice addition to our dinner Thanks for sharing!"

MY REVIEW
dustfan User ID: 2785009 269748
Reviewed Jul. 20, 2017

"My daughter's favorite zucchini casserole. It tastes even better with fresh herbs & produce!"

MY REVIEW
norad2 User ID: 8900553 252084
Reviewed Aug. 1, 2016

"This was an awesome recipe. But instead of putting sliced zucchini I used grated zucchini and it was great!"

MY REVIEW
kristy7 User ID: 6569258 225855
Reviewed May. 4, 2015

"My daughter said this recipe got rave reviews when she served it to guests."

MY REVIEW
shecooksalot User ID: 5888460 13808
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)."

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