Zucchini Italiano

READY IN: 32mins
Recipe by Bec6206

A great way to use up that zucchini! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 8, 6-ounce servings.

Top Review by Boomette

This recipe is a lot of serving but perfect for leftovers. I used emmenthal cheese instead of swiss cheese. It's almost the same. I cooked the zucchini a few minutes longer cause they were not tender. So yummy. Thanks Bec :) Made for Bargain Basement tag game

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place oil and garlic in a skillet over medium-high heat; saute until garlic is browned.
  3. Add onion and zucchini; toss well with garlic oil, gently stirring.
  4. Stir in tomato sauce and seasonings.
  5. Turn into a 2-quart baking dish.
  6. Cover and bake for 20 minutes.
  7. Remove from oven and sprinkle on cheeses.
  8. Cover casserole and let sit for 2 minutes or until cheese melts- Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a