Go Back
–+ servings

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
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
Tried this recipe?Let us know how it was!