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Enjoy this recipe from Farmers' Market Favorites .
Submitted by: Jeanne Allen from Menomonee, WI
3 zucchini, sliced
3 T. olive oil, divided
1 onion, sliced
1 clove garlic, minced
28-oz. can diced tomatoes
1 T. fresh basil, minced
1-1/2 t. fresh oregano, minced
1/2 t. garlic salt
1/4 t. pepper
1-1/2 c. favorite-flavor stuffing mix
1/2 c. grated Parmesan cheese
3/4 c. shredded mozzarella cheese
In a skillet over medium heat, cook zucchini in one tablespoon oil 5 to 6 minutes, or until tender. Drain and set aside. In the same skillet, sauté onion and garlic in remaining oil for one minute. Add tomatoes with juice, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from heat; gently stir in zucchini. Place in an ungreased 13"x9" baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven and continue baking 10 minutes, or until cheese is bubbly and golden. Makes 6 to 8 servings. | |
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In a skillet over medium heat, cook zucchini in one tablespoon oil 5 to 6 minutes, or until tender. Drain and set aside. In the same skillet, sauté onion and garlic in remaining oil for one minute. Add tomatoes with juice, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from heat; gently stir in zucchini. Place in an ungreased 13"x9" baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven and continue baking 10 minutes, or until cheese is bubbly and golden. Makes 6 to 8 servings. |
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