Italian Zucchini Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
INGREDIENTS3 medium zucchini, sliced 1 Tablespoon olive or vegetable oil1 medium onion, sliced 1 garlic clove, minced 1 (28 ounce) can diced tomatoes, undrained 1 tablespoon minced fresh basil 1 1/2 teaspoons minced fresh oregano 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 1/2 cups dry instant stuffing mix 1/2 cup grated Parmesan cheese 3/4 cup shredded reduced fat mozzarella cheese
Serves 6, but as a side dish I think it serves more like 10-12, but I did the servings as 6 per the recipe. You can also omit one or both of the cheeses to really lower the calories and fat..though I think its much better at least with the grated Parmesan which is quite low in calories and fat.
DIRECTIONS
In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add 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. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.
Number of Servings: 6
Recipe submitted by SparkPeople user RAQUELIA.
DIRECTIONS
In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add 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. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.
Number of Servings: 6
Recipe submitted by SparkPeople user RAQUELIA.
Nutritional Info Amount Per Serving
- Calories: 210.8
- Total Fat: 9.7 g
- Cholesterol: 16.2 mg
- Sodium: 239.6 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 8.2 g
Member Reviews
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JBROCK6
SO SO GOOD! First time really trying zucc & totally enjoyed it this way! Didn't have all of the fresh herbs on hand so I used 1/2 TSP of dry Italian seasoning & also didn't have mozza so used feta instead. How tasty! Even the boyfriend went back for seconds on this one! Keeper! Thanks! - 9/4/10
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MEWIEGELE
Made this for family dinner as a side dish. It was REALLY good!!! Everyone liked it and as a side it served 11 adults! My kids really liked it too. I would say you can omit the parm cheese if you are worried about the sodium level and be fine flavor wise and I also mixed it all together. Thanks - 3/29/11
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ALEXSMOMI
Wow! We really enjoyed this. I cooked the zucchini on medium-high so some of the pieces got nice and dark. I followed the recipe but tossed everything together. We used Asiago instead of the parm and used Stove Top sage stuffing. This is a keeper! My son who doesn't like zucchini had seconds! - 5/9/08