Italian Zucchini Casserole

Gooseberry Patch Blue Ribbon Family Favorites

I’ve really been in the baking mood today! I decided that I wanted to do another recipe review from another Gooseberry Patch cookbook of mine, “Blue Ribbon Family Favorites“. This is a recipe from the cookbook that I have not tried yet. Also, my sister called me yesterday asking for a zucchini recipe because she is overflowing with zucchini in her garden. So this is for my sister and everyone to enjoy. Please leave me comment below and let me know what you think!

 

 

 

 

Ingredients:Italian Zucchini Casserole

3 zucchini, sliced
3 Tablespoons oil, divided
1 onion, sliced
1 clove garlic, minced
28-oz. can diced tomatoes
1 Tablespoon fresh basil, minced
1 1/2 teaspoons fresh oregano, minced
1/2 teaspoons garlic salt
1/4 teaspoons pepper
1 1/2 cups favorite-flavor stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese

 

Directions:

Cook zucchini in one tablespoon oil in a skillet over medium heat for 5 to 6 minutes, until tender. Drain and remove from skillet. Saute 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 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 oven and bake for 10 additional minutes, or until cheese is bubbly and golden. Serves 6 to 8.

Italian Zucchini Casserole

This recipe turned out wonderful! My husband loved it so much that he had thirds! I used olive oil for the zucchini and sauteing the onions, garlic, tomatoes and spices and it was the right fit for flavor. It’s perfect to have with a salad and some sliced sourdough bread with butter or even olive oil and balsamic vinaigrette for dipping.