ITALIAN ZUCCHINI CASSEROLE
• 3 medium zucchinis, peeled, sliced, and chopped
• 3 Tablespoons of oil, divided
• 1 medium onion
• 1 garlic clove, minced
• 4 cups tomato, diced
• 1 Tablespoon basil
• 1 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups dry instant stuffing mix or bread crumbs
• 1/2 cup grated parmesan
• 3/4 cup shredded mozzarella
Cook zucchini in 2 Tablespoons oil until tender. Drain and set aside. In the same skillet, sauté onions and garlic in 1 Tablespoon oil. Add tomatoes, basil, oregano, salt, and pepper. Simmer uncovered for 10 minutes. Remove from heat and stir in zucchini. Place in greased 13 x 9 baking dish. Top with stuffing or bread crumbs, sprinkle with parmesan, cover, and bake at 350* for 20 minutes. Uncover, sprinkle with mozzarella, and bake an additional 10 minutes, until the
cheese is golden brown.
• 3 medium zucchinis, peeled, sliced, and chopped
• 3 Tablespoons of oil, divided
• 1 medium onion
• 1 garlic clove, minced
• 4 cups tomato, diced
• 1 Tablespoon basil
• 1 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups dry instant stuffing mix or bread crumbs
• 1/2 cup grated parmesan
• 3/4 cup shredded mozzarella
Cook zucchini in 2 Tablespoons oil until tender. Drain and set aside. In the same skillet, sauté onions and garlic in 1 Tablespoon oil. Add tomatoes, basil, oregano, salt, and pepper. Simmer uncovered for 10 minutes. Remove from heat and stir in zucchini. Place in greased 13 x 9 baking dish. Top with stuffing or bread crumbs, sprinkle with parmesan, cover, and bake at 350* for 20 minutes. Uncover, sprinkle with mozzarella, and bake an additional 10 minutes, until the
cheese is golden brown.
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