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Italian Zucchini Casserole
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Carol Welte


  • 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
  • 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.
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!!!!

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