Ingredients
-
3
-
3
-
1
-
1
-
1
-
1 1/2
-
1/2
-
1/4
-
1 1/2
-
1/2
-
3/4
-
-
-
-
Directions
Italian Zucchini Casserole, I got this recipe from a friend It is a good way to use zucchini up , Deish! used fresh roma tomatoes and it turned out great Our zucchini is almost done for this year, but we’ll certainly keep this gem on hand for next summer with the zuc’s are taking over Southern Indiana , I was very hesitant to try this recipe because it sounded bland to me It was actually fantastic used more fresh basil than called for, fresh thyme instead of oregano (didn’t have any), and a 15oz can of the tomatoes along with some chopped fresh tomatoes and it was the greatest!! I had to fight my husband to let me bring a small plate to a neighbor to try because he loved it also!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Skillet, Cook Zucchini in 1 Tablespoons Olive Oil; Drain and Set Aside. |
|
2
Done
|
in Same Skillet Saute Onion,and Garlic. |
|
3
Done
|
Add Tomatoes, Basil, Oregano, Garlic Salt, and Pepper. Simmer For 10 Minutes. |
|
4
Done
|
Place in a Baking Dish and Gently Stir in Zucchini. |
|
5
Done
|
Top With Stuffing and Parmesan Cheese. |
|
6
Done
|
Bake at 350f For 20 Minutes Covered. |
|
7
Done
|
Uncover and Sprinkle With Mozzarella Cheese and Bake 15 Minutes Longer. |
