Source:

Carol Welte

Serves/Makes:4

Ingredients

• 1-1/2 zucchini, medium size, sliced in 1/4 inch slices
• nonstick cooking spray
• 1/2 onion, sliced
• 1/2 cloves minced garlic
• 14 oz (392 grm). can tomaoes, diced, undrained (or equivalent of fresh)
• 1-1/2 tsp (7 ml). fresh basil, minced (or 1/2 tsp (2 ml). dried)
• 3/4 tsp (4 ml). fresh oregano, minced (or 1/2 tsp (2 ml). dried)
• 1/4 tsp (1 ml). garlic powder
• 1/8 tsp (1 ml). pepper
• 3/4 cup (175 ml) Stove Top Chicken flavored stuffing mix
• 1/4 cup (60 ml) grated parmesan cheese
• 1/3 cup (90 ml) shredded mozzarella or Jack cheese

Preparation

• In large skillet coated with nonstick cooking spray, cook zucchini tll tender.
• Drain & set aside.
• In same skillet, saute onion & garlic for 1 minute.
• Add tomatoes, basil, oregano, garlic powdedr & pepper.
• Simmer uncovered for 10 minutes. Remove from heat.
• Gently stir in zucchini.
• Place in ungreased baking diish.
• Top with stuffing mix.
• Sprinkle with Parmesan cheese.
• Cover and bake at 350 degrees (175 C.) for 20 minutes.
• Uncover & sprinkle with grated mozzarella or jack cheese.
• Return to oven for 10 minutes or till golden brown.

Comments

This is a most delicious recipe given to me by my mother, Charlotte Pittman. What a way to serve your summer zucchini harvest! And, the great news is that it freezes well and can be quickly reheated in the microwave all through the winter & tastes even better than the day it was made. YUM!!!!