Italian Zucchini Casserole

Submitted by United Church of God on Mon, 2011-05-16 14:47
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Description

Compliments abound when you make this savory and creamy side dish.

Summary

Yield
Servings
Source

Dorothy Johnson, Dayton, OH

Prep time45 minutes

Ingredients

3 zucchini (medium, sliced)
3Tablespoonolive oil (or vegetable oil)
1 onion (medium, sliced)
1Clovegarlic
1Candiced tomatoes (28 ounces, undrained)
1Tablespoonfresh basil (minced, or 1 teaspoon dried)
1 1⁄2Teaspoonfresh oregano (minced, or 1/2 teaspoon dried)
1⁄2Teaspoongarlic salt
1⁄4Teaspoonpepper
1 1⁄2Cupinstant stuffing mix (dry)
1⁄2Cupparmesan cheese (grated)
3⁄4Cupmozzarella cheese

Instructions

In a large skillet, cook zucchini in 1 tablespoon oil until tender. Drain and set aside. In same skillet, sauté onion and garlic in remaining oil for one minute. Add tomatoes, basil, oregano, garlic salt, and pepper. Simmer uncovered for 10 minutes. Remove from heat. Stir in zucchini. Place in an ungreased 13 x 19 x 2 baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350º for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to oven for 10 minutes or until golden. Makes 6-8 servings.

Notes

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