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Italian Zucchini Casserole | Cant Stay Out of the Kitchen | this fantastic #casserole is perfect for your #Thanksgiving or #Christmas #holiday menu. It's filled with #zucchini & #tomatoes, topped with #StuffingMix & loaded with #Parmesan & #Mozzarella cheeses. Everyone will want seconds. #Italian #HolidaySideDish #ZucchiniCasserole #ItalianZucchiniCasserole #GooseberryPatch

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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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
  

  • 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-label]

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
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