[recipe*] Italian Zucchini Casserole

[Guest guest]

This is a yummy way to use up a bumper crop of zucchini!

 

Italian Zucchini Casserole

 

3 meduim zucchini, sliced (about 6 1/2 cups)

3 Tbs olive oil, divided

1 medium onion, sliced

1 garlic clove, minced

1 can (28 oz) diced tomatoes, undrained

1 Tbs minced fresh basil or 1 tsp dried basil

1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano

1/2 tsp garlic salt

1/4 tsp pepper

1 1/2 cups dry instant stuffing mix

1/2 cup grated Parmesan cheese

3/4 cup shredded mozzarella cheese

 

In a large skillet, cook zucchini in 1 Tbs oil until tender,

about 5 minutes; drain and set aside. In the same skillet,

saute onion and garlic in remaining oil for 1 minute.

Add tomatoes, basil, oregano, garlicsalt and pepper;

simmer, uncovered, for 10 minutes. Remove from heat;

gently stir in zucchini. Place in an ungreased 13x9x2 inch

baking dish. Top with stuffing mix; sprinkle with Parmesan

cheese. Cover and bake at 350 for 20 minutes.

Uncover and sprinkle with mozzarella cheese.

Return to oven for 10 minutes or until golden brown.

Yield: 6-8 servings