Helen's Zucchini Casserole

READY IN: 55mins
Recipe by KeyWee

This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.

Top Review by Chrissyo

I liked this recipe. This is a tasty recipe with lots of flavour. I used rather over sized Zucchinies. I followed that recipe step by step except for the size of the zuchinies. The only think that I found was the there was a rather a large amount of liquid, which I might add was very tasty. This may have been due to the size of the zucchini. I will make this recipe again, however, I will make sure that the zucchini is meduim size. Thank you for posting this recipe Helen.

Ingredients Nutrition


  1. Heat oil in large skillet.
  2. Add zucchini, onion, tomato & garlic.
  3. Cover & cook until desired tenderness, about 10 minutes. Drain.
  4. Stir in tomato sauce & seasonings.
  5. In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
  6. Continue layers until pan is full, ending with the remaining cheese.
  7. Bake uncovered, in a 350°F oven, for 25 minutes.
  8. Top with shredded parmesan or Romano cheese, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a