Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a great way to use up zucchini and a good side dish with a Mexican entree.

Ingredients Nutrition

Directions

  1. Saute onion in oil.
  2. Add remaining ingredients except for the cheese.
  3. Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes.
  4. Place zucchini mixture into an 8-inch square baking dish and top with cheese.
  5. Bake at 375 degrees for 10 minutes or until cheese melts.
Most Helpful

5 5

We loved this! The landlord had given us some ginormous summer squashes (the "yellow zucchini", lol) from his garden, and I was looking for a different way to prepare them. Oddly enough, I was a bit skeptical of the cheese in this before trying it, but we both really enjoyed it. DH actually had two big servings of it with dinner (usually he asks for a second helping of the protein, but rarely the veggies). I'll have to keep this recipe on hand for zucchini season, thanks for posting! Made for The Honeys for ZWT8

5 5

This was so good - I adjusted the recipe for 1 pound of zucchini. This turned out great and the flavors were fabulous...loved the cheese and this went great with our TexMex dinner tonight. Will definitely make this again as it's a nice variation for zucchini. I sliced mine a little thicker than called for and they baked up without getting too soggy. Thanks for posting - made for ZWT8 and the Herbaceous Curvaceous Honeys.

5 5

Mmmmm :) yes, we liked this very much :) I did use more tomatoes and their sauce, but thats okay, we do like lots of sauce. And I didn't realise that I had used up all my mozzarella, so I had to use grated cheddar, and I crumbled a little feta on top of that. Really good way to use a vegetable that is always readily available and usually well-priced. We enjoyed this with Butternut Squash Basmati Rice, all in all a lovely vegetarian meal :) Made for Family Picks, ZWT8