Italian Zucchini Casserole

Italian Zucchini Casserole is absolutely scrumptious. This heavenly casserole is perfect for the Thanksgiving or Christmas holidays. It’s filled with zucchini and tomatoes. Then it’s topped with stuffing mix and cheese. Lots of cheese. Parmesan and Mozzarella cheeses. Or in my case, I used a six-cheese Italian blend. It’s delightful.

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I was looking for a side dish to serve with Cavatini back in late September, after we got back from Hawaii. I found this recipe in a Gooseberry Patch cookbook and decided to give it a go. I’m really glad I did. I served both casseroles to our Friday night care group. When folks go back for seconds on a side dish, you know it’s good.

I highly recommend making this casserole as one of your holiday side dishes. It’s different from the traditional Green Bean Casserole or Corn Casserole. And, it gives your family a delicious side dish not made with many of the usual ingredients. Even though I served it with a pasta dish, it’s really great with any kind of meat. Turkey or ham are no exception.

I happen to enjoy zucchini and it’s really delicious in this dish. For those of you with gardens, this is a creative way to use up extra zucchini or tomatoes. On top of that, it’s seasoned with the wonderful flavors of fresh basil and oregano. Yes, Italian Zucchini Casserole will tantalize your taste buds and have your dinner guests coming back for more.

Italian Zucchini Casserole is marvelous.

All the cheese and stuffing make this casserole something special.

I served Italian Zucchini Casserole with Cavatini.

I actually used a six-cheese Italian blend of cheese, plus extra mozzarella cheese on top after baking everything.

Here’s what I did.

I used these ingredients.

Drizzle olive oil in skillet and heat to medium. Add sliced zucchini.

Cook zucchini until both sides are lightly browned. Remove cooked zucchini as it finishes to prevent overcrowding and allow the zucchini to cook faster.

Remove cooked zucchini to a plate. Set aside.

Drain skillet. Then add remaining olive oil, onions and garlic.

Saute onions and garlic about one minute.

Add undrained tomatoes.

Add basil, oregano, garlic salt and pepper.

Stir to combine. Simmer uncovered for 10 minutes. Remove from heat.

Add zucchini.

Stir ingredients gently to combine.

Grease a 9×13″ baking dish. Add zucchini mixture.

Top with Stuffing Mix.

Add Six-Cheese Italian blend (or Parmesan cheese). Cover casserole with foil.

Bake at 350 degrees for 20 minutes. Remove from oven.

Sprinkle mozzarella cheese on top.

Return casserole to oven, uncovered. Bake an additional 10 minutes, or until cheese melts.

Italian Zucchini Casserole is really sumptuous.

While I served Italian Zucchini Casserole with Cavatini, it’s also terrific with any kind of meat or fish.

Italian Zucchini Casserole is perfect for holiday dinners like Thanksgiving or Christmas.

This savory and scrumptious casserole is wonderful to serve when entertaining. Everyone always loves it.

Here’s the recipe.

ITALIAN ZUCCHINI CASSEROLE

(Recipe adapted from Gooseberry Patch, Farmer’s Market Favorites)

Italian Zucchini Casserole

Teresa Ambra

Italian Zucchini Casserole is one sumptuous side dish. This great recipe includes zucchini, tomatoes, stuffing mix and lots of cheese. It's a perfect casserole side dish for holidays like Thanksgiving or Christmas. Plus, it tastes so amazing your family and friends will all want seconds.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Side Dish, Vegetable, Veggie, Veggies

Cuisine Italian

Servings 15

Calories 173 kcal

Equipment

• 1 9x13" glass baking dish
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 spatula
• 1 large skillet
• 1 wooden spoon
• aluminum foil

Ingredients

  

1x2x3x

• 3 large zucchinis sliced
• 3 tbsp. olive oil divided use
• 1 medium onion diced
• 1 clove garlic minced
• 28 oz. can diced tomatoes undrained
• 1 tbsp. fresh basil minced
• 1 1/2 tsp. fresh oregano minced
• 1/2 tsp. garlic salt
• 1/4 tsp. ground black pepper
• 1 1/2 cups stuffing mix
• 1/2 cup Parmesan cheese grated (I used a six cheese Italian blend)
• 3/4 cup Mozzarella cheese shredded

Instructions

 

• Bring skillet to medium heat.
• Add one tablespoon olive oil and zucchini.
• Cook until zucchini is tender about 5-6 minutes.
• (Mine took 10-12 minutes).
• Remove zucchini to separate plate.
• Drain skillet.
• To same skillet add remaining oil, onions and garlic.
• Cook for one minute.
• Add tomatoes with juice, basil, oregano, garlic salt and pepper.
• Simmer uncovered for about 10 minutes.
• Remove skillet from heat.
• Gently stir in zucchini.
• Place contents in a lightly greased 9x13” baking dish.
• Sprinkle dry stuffing mix over top.
• Sprinkle with Parmesan cheese (or six cheese blend).
• Cover with foil.
• Bake at 350 degrees for 20 minutes.
• Remove foil.
• Sprinkle top with Mozzarella cheese.
• Return casserole dish to oven and bake an additional 10 minutes, or until cheese is bubbly.

Notes

NOTE: As the zucchini cooked and I turned it over, I removed tender pieces because of the overcrowding.

 

NOTE: I used a six-cheese Italian blend that included fontina, asiago, provolone, mozzarella, parmesan & romano cheeses.

 

Recipe adapted from Gooseberry Patch, Farmer's Market Favorites.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Italian Zucchini Casserole

Amount Per Serving

Calories 116 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 7mg 2%

Sodium 281mg 12%

Potassium 210mg 6%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 3g

Protein 5g 10%

Vitamin A 6%

Vitamin C 17%

Calcium 11%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 173kcalCarbohydrates: 24gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 571mgPotassium: 358mgFiber: 2gSugar: 5gVitamin A: 319IUVitamin C: 17mgCalcium: 120mgIron: 2mg

Keyword casserole, cheese, mozzarella cheese, parmesan cheese, side dish, tomatoes, vegetable, zucchini

Tried this recipe?Let us know how it was!

Everyone loved Italian Zucchini Casserole.

This tasty casserole is a great way to use up garden zucchini or tomatoes.

If you enjoy zucchini, you’ll love this mouthwatering side dish.

If you enjoy zucchini and tomatoes, this is a spectacular way to serve it.

You may also enjoy these delicious recipes!

Zucchini and Tomato Parmesan Casserole

Zucchini Parmesan

Italian Zucchini

Italian Zucchini Casserole

Teresa Ambra

Italian Zucchini Casserole is one sumptuous side dish. This great recipe includes zucchini, tomatoes, stuffing mix and lots of cheese. It’s a perfect casserole side dish for holidays like Thanksgiving or Christmas. Plus, it tastes so amazing your family and friends will all want seconds.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Side Dish, Vegetable, Veggie, Veggies

Cuisine Italian

Servings 15

Calories 173 kcal

Equipment

• 1 9×13" glass baking dish
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 spatula
• 1 large skillet
• 1 wooden spoon
• aluminum foil

Ingredients

  

1x2x3x

• 3 large zucchinis sliced
• 3 tbsp. olive oil divided use
• 1 medium onion diced
• 1 clove garlic minced
• 28 oz. can diced tomatoes undrained
• 1 tbsp. fresh basil minced
• 1 1/2 tsp. fresh oregano minced
• 1/2 tsp. garlic salt
• 1/4 tsp. ground black pepper
• 1 1/2 cups stuffing mix
• 1/2 cup Parmesan cheese grated (I used a six cheese Italian blend)
• 3/4 cup Mozzarella cheese shredded

Instructions

 

• Bring skillet to medium heat.
• Add one tablespoon olive oil and zucchini.
• Cook until zucchini is tender about 5-6 minutes.
• (Mine took 10-12 minutes).
• Remove zucchini to separate plate.
• Drain skillet.
• To same skillet add remaining oil, onions and garlic.
• Cook for one minute.
• Add tomatoes with juice, basil, oregano, garlic salt and pepper.
• Simmer uncovered for about 10 minutes.
• Remove skillet from heat.
• Gently stir in zucchini.
• Place contents in a lightly greased 9×13” baking dish.
• Sprinkle dry stuffing mix over top.
• Sprinkle with Parmesan cheese (or six cheese blend).
• Cover with foil.
• Bake at 350 degrees for 20 minutes.
• Remove foil.
• Sprinkle top with Mozzarella cheese.
• Return casserole dish to oven and bake an additional 10 minutes, or until cheese is bubbly.

Notes

NOTE: As the zucchini cooked and I turned it over, I removed tender pieces because of the overcrowding.

 

NOTE: I used a six-cheese Italian blend that included fontina, asiago, provolone, mozzarella, parmesan & romano cheeses.

 

Recipe adapted from Gooseberry Patch, Farmer’s Market Favorites.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Italian Zucchini Casserole

Amount Per Serving

Calories 116 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 7mg 2%

Sodium 281mg 12%

Potassium 210mg 6%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 3g

Protein 5g 10%

Vitamin A 6%

Vitamin C 17%

Calcium 11%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 173kcalCarbohydrates: 24gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 571mgPotassium: 358mgFiber: 2gSugar: 5gVitamin A: 319IUVitamin C: 17mgCalcium: 120mgIron: 2mg

Keyword casserole, cheese, mozzarella cheese, parmesan cheese, side dish, tomatoes, vegetable, zucchini

Tried this recipe?Let us know how it was!