italian zucchini casserole
No Image
A nice side dish that can be frozen and quickly reheated in the microwave or oven all winter long.
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For italian zucchini casserole
-
1 1/2zucchini, 1/4-inch slices
-
1/2onion, sliced
-
1/2garlic clove, minced
-
1 14-oz candiced tomatoes
-
1 1/2 tspfresh basil, minced
-
3/4 tspfresh oregano, minced
-
1/4 tspgarlic powder
-
1/8 tsppepper
-
3/4 cstove top chicken flavored stuffing mix
-
1/4 cparmesan cheese, grated
-
1/3 cmozzarella cheese, shredded
How To Make italian zucchini casserole
-
1In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
-
2In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
-
3Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese.
-
4Cover and bake at 350ºF for 20 minutes.
-
5Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT