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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Italian Zucchini Casserole Recipe

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This recipe for Italian Zucchini Casserole is from Hommertzheim Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c sausage - coarse ground
1/2 c pepperoni slices
1-1/2 tsp fennell
2 Tblsp fresh Italian parsley
3 med zucchini, sliced (abt 6-1/2 c)
3 Tblsp olive oil
1 med onion, sliced
1 clove garlic, minced
1 can (28 oz) diced tomatoes, undrained
1 Tblsp minced fresh basil
1-1/2 tsp minced fresh oregano or 1/2 tsp dried
1/2 tsp garlic salt
1/4 tsp black pepper
1-1/2 c stuffing mix
1/2 c grated Parmesan cheese
3/4 c shredded part-skim mozzarella cheese
Directions:
Directions:
In large skillet, cooksausage if it is not already cooked. Add a little olive oil if the sausage is very lean.
In the same skillet cook zucchini in 1 Tblsp oil for 5-6 minutes or until tender; drain and set aside. In same skillet saute the onion and garlic in remaining oil for 1 minute. Add tomatoes, basil, oregano, fennel, parsley, garlic salt and pepper. Simmer uncovered for 10 minutes. Remove from heat; gently stir in sausage, pepperoni and zucchini. Mix gently.
Place all in a greased 9x13 baking dish.
Top with stuffing mix; sprinkle with Parmesan cheese.
Cover and bake at 350°F for 20 minutes.
Uncover and sprinkle with mozzarella cheese
Bake an additional 10 minutes or until cheese is melted.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour & 30 minutes

 

 

 

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