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Italian Zucchini Casserole

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. —Kimberly Speta, Kennedy, New York
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    8 servings

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

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Reviews

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Average Rating:
  • Cathyatwork
    Aug 30, 2020

    It is so good....will make it often

  • Roxanne
    Jul 25, 2020

    It was very good but not as good when reheated. I did add more basil & used fresh tomatoes.

  • Sandy
    Jul 24, 2020

    This casserole is a definite keeper! Based on reviews I made some changes: I added a pound each of mild sausage and ground beef, used fresh tomatoes, doubled the onion, used double Italian seasoning instead of basil and oregano and mixed it all together instead of layering. It's a new once a week meal as long as the zucchini, tomatoes and onions from the garden last!

  • Michael
    Jul 24, 2020

    No comment left

  • Grachenette
    Jul 23, 2020

    This was a delicious recipe however the stuffing mix doesn’t seem to say whether you prepare it ahead of time or put it on dry therefore I measured it and put it on dry after baking it and removing it it was still hard and crunchy. I would like clarification as to whether or not it should’ve been prepared ahead of time I will do that in the future other than that the recipe was excellent other than the dry hard crunchy stuffing mix

  • Rusty
    Jul 23, 2020

    No comment left

  • ship2007
    Jul 23, 2020

    Looks very tasty. Wondering on the stuffing mix. Do you mean the box kind or the bag bread cubes you can buy?

  • robbrd
    Oct 1, 2019

    This was divine! I did add a pound of sausage and I used garden tomatoes instead of the canned diced tomatoes. I also used half zucchini and half summer squash. Everyone had seconds on this dish.

  • carolynstanek
    Sep 20, 2019

    If one enjoys cooked tomatoes, this is a good recipe.

  • marcibanes
    Aug 12, 2019

    This recipe is so good and what a great way to use the zucchini from the garden. The only change that I made was using fresh tomatoes from the garden rather than canned tomatoes. I will definitely make this again.