Italian zucchini casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 150.5
- Total Fat: 8.1 g
- Cholesterol: 22.1 mg
- Sodium: 814.1 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.4 g
- Protein: 6.5 g
View full nutritional breakdown of Italian zucchini casserole calories by ingredient
Introduction
This zucchini dish is my favorite. It smells divine as it's cooking. Leftovers won't last long. This zucchini dish is my favorite. It smells divine as it's cooking. Leftovers won't last long.Number of Servings: 12
Ingredients
-
3 medium zucchini sliced 1/4" thick
1 cup shredded mexican cheddar jack cheese
1 cup shredded mozarella
1/3 cup parmesan
1 tbsp basil
1 tbsp oregano
heaping tbsp minced garlic
1-1/2 cans diced tomatoes basic/garlic/oregano drained
2 tbsp butter
3/4 cup italian breadcrumbs
1 tbsp minced onion
Directions
Mix all cheeses, basil, oregano, garlic together.
In a 13x9 pan, layer zucchini, 1/4 cheese mixture, 1/2 tomatoes, another 1/4 cheese mixture. Repeat. top with breadcrumbs mixed with butter and onion. Cook in preheated 375 degree oven covered for 25 min. Uncover and cook an additional 25 minutes. Let sit for 5-10 minutes before serving.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PAVIELLE.
In a 13x9 pan, layer zucchini, 1/4 cheese mixture, 1/2 tomatoes, another 1/4 cheese mixture. Repeat. top with breadcrumbs mixed with butter and onion. Cook in preheated 375 degree oven covered for 25 min. Uncover and cook an additional 25 minutes. Let sit for 5-10 minutes before serving.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user PAVIELLE.