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    You are in: Home / Recipes / Italian Zucchini Casserole Recipe
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    Italian Zucchini Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    lazyme's Note:

    This is a good zucchini dish that can be frozen and reheated in the microwave.

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    Units: US | Metric


    1. 1
      In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
    2. 2
      In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
    3. 3
      Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
    4. 4
      Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.

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    Ratings & Reviews:

    • on September 06, 2007


      With a few amount adjustments this turned out ver well, I doubled the complete recipe as I was making this as a take-home meal for DS, did some spice adjusments and increased the garlic way up, I uses 2 long thin zucchini for this and that worked quite well, used Stove Top stuffing mix, I also added in 2 jalapeno peppers with the onion and garlic for heat, thanks for sharing hon!...Kitten:)

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    • on September 10, 2013


      YUM!!! This gets my vote for best zucchini recipe. I almost goofed on the stuffing mix, but as a reread the recipe, I "got it" that I was to just measure out dry stuffing mix and sprinkle it on top of the veggies, kinda like a crumb topping only better. I did use 2 cups of peeled and diced fresh home-grown tomatoes instead of canned and I may have been a little generous with the cheeses as I eye-balled instead of measuring. I made this recipe with the idea that it would be a veggie side dish for two meals, thereby serving 4. It didn't work out that way, because DH and I both went back for seconds, so it only served 2 for us. I'll be making it weekly until a frost kills my tomatoes, basil, and zucchini.

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    • on May 26, 2011


      I loved the flavour of this casserole- the zucchini and chicken stuffing went really well together. I also wasn't sure whether to make up the stuffing mix first or use it dry, so I mixed it with the water, let it set then spread it over the top. We'll make this often!

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    Read All Reviews (4)


    Nutritional Facts for Italian Zucchini Casserole

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 93.2
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 2.4 g
    Cholesterol 12.8 mg
    Sodium 165.7 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 2.3 g
    Sugars 5.2 g
    Protein 6.5 g

    The following items or measurements are not included:

    chicken stuffing mix

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