Italian Zucchini Casserole


4.8 of 5 (16)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Italian Zucchini Casserole calories by ingredient



Number of Servings: 6

Ingredients

    INGREDIENTS
    3 medium zucchini, sliced
    1 Tablespoon olive or vegetable oil
    1 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

Directions

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.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    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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    Very Good
    I really liked this recipe, but I am wondering how one serving could have 141% of your daily calcium requirement. Still, I enjoyed it and am looking forward to leftovers when flavors will have blended further! - 10/1/13


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    Incredible!
    You know it's good when even the picky kids will eat it with almost no complaining. I heated up leftovers the next day and added scrambled eggs. - 8/5/13


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    Incredible!
    I added bell peppers from my brother's garden and it was very yummy. My hubby and I both liked it a lot. - 7/20/11


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    Very Good
    Really good. Took a bit of time, preparing the zucchini first, but overall, well worth the time. Made it with zucchini fresh cut from the garden, along with fresh basil too. Used reduced fat mozzarella on top. We really liked it! - 7/7/11