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Italian Zucchini Casserole

Enjoy this recipe from Our Best Family Recipes.

Submitted by: Annette Martinelli from New York, NY

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


Cook zucchini in one tablespoon oil in a skillet over medium heat for 5 to 6 minutes, until tender. Drain and remove from skillet. Sauté onion and garlic in remaining oil for one minute. Add tomatoes, basil, oregano, salt and pepper; simmer, uncovered, for 10 minutes. Remove from heat; gently stir in zucchini. Place in an ungreased 13"x9" baking pan. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Bake for 10 more minutes, or until cheese is bubbly and golden. Serves 6 to 8.

 
 
 
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