Italian Zucchini Casserole

I found this recipe in a Taste of Home cookbook. I was looking for a way to use up all that garden zucchini I had. This recipe is delicious! Bonus: I used fresh tomatoes instead of canned ones and used up some garden tomatoes too! We really enjoyed this recipe- hopefully you will, too.

Prep: 35 min Bake: 30 min

3 medium zucchini, sliced (about 6 1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained (if using real tomatoes, add some water)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 cups stuffing mix
1/2 c grated parmesan cheese
3/4 c mozzarella cheese


In a large skillet, cook zucchini in 1 Tb oil 5-6 mnutes of until tender; 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. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat; gently stir in zucchini.

Transfer to a greased 9x13 in dish. Top with stuffing mix(I poured a little water over the top of the stuffing); sprinkle with parmesan cheese. Cover and bake at 350 for 20 min. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Yield: 6-8 servings