What a delicious and flavorful recipe! It’s a great way to use up excess tomatoes and zucchini from your garden, too. The flavors of lemon, olive oil, Italian seasoning, and red pepper flakes give this wonderful dish a succulent, mouthwatering taste that is simply amazing. We love this quick and easy-to-assemble side dish and believe you will love it too.
I got this recipe years ago from the Taste of Home Annual Recipes 1994 edition. We had a garden when we lived in Massachusetts and this was a great recipe to use up both zucchini and tomatoes. The original recipe called for butter to be dotted over the top. I prefer using olive oil for the taste. This recipe is vegan, gluten free, healthy and low in calories.
If you’re looking for a great side dish for the holidays Italian Zucchini is a great option because the dish is so tasty, yet light and refreshing, compared to the heavy casseroles normally served at Thanksgiving or Christmas dinners. Italian Zucchini is also a wonderful side dish for any type of main dish meat: chicken, beef, fish, or pork. It’s a great complement to any meal.
When I first published this post in August 2012 I was new to the blogging world. My pictures were taken on an old iPhone 3 and were grainy, blurry and of poor quality. I recently remade this taste recipe (November 2014) along with Pizza Meatloaf and Seasoned Scalloped Potatoes. I took new pictures, as well. I hope you enjoy this lovely recipe.
Italian Zucchini is a yummy side dish that’s healthy and low in calories.
Italian Zucchini is a quick and easy side dish to make.
Here’s what I did.
I used these ingredients.
Spray a 3 qt. casserole dish with cooking spray. Olive oil cooking spray is nice. Slice up 4 cups of zucchini. I sliced up 4 medium to large zucchinis which was more than 4 cups. Place zucchini in the bottom of sprayed casserole dish. Dice green onions and add on top of the zucchini, or slice up one medium onion and separate into rings. Place onion rings on top of zucchini in casserole.
Slice up 6-8 Roma tomatoes and layer over top of onion in dish. Quarter a lemon. Drizzle the juice of each quarter thoroughly over the top of the tomatoes. Get all of the juice out. You may have to use your fingers on the sections to remove all the juice. (Remove any large seeds so they don’t end up in your casserole!)
Sprinkle Italian seasoning over top of tomatoes. Add crushed red pepper flakes. Drizzle with olive oil.
Cover and bake dish for 1 hour at 350.
The first time I made this side dish, I served Italian Zucchini with Chicken Fricassee with Chive Dumplings.
Italian Zucchini is a great side dish to serve with Pizza Meatloaf and Seasoned Scalloped Potatoes.
Here’s the recipe.
(Recipe adapted from Taste of Home annual recipes 1994)
- 4 cups sliced zucchini, washed but not peeled
- 1 medium onion, sliced into rings
- 4-6 Roma tomatoes, washed and sliced
- 1 lemon, quartered (or about 4-5 tbsp. lemon juice)
- 1 ½ tsp. Italian seasoning
- ¼ tsp. red pepper flakes
- 3 tbsp. olive oil
- In a greased 2 ½ qt. casserole dish, layer zucchini, then onions, then tomatoes.
- Sprinkle lemon juice over all.
- Sprinkle with Italian seasoning, then red pepper flakes.
- Dot the top with butter.
- Cover and bake at 350° for 1 hour or until vegetables are tender.
- Stir to mix ingredients before serving.
Italian Zucchini is a great side dish for the holidays. It’s so tasty but also low in calories. Along with all the other high calorie-laden foods heaped on holiday tables, this casserole is a refreshing change.
Italian Zucchini is vegan and gluten free.