Helen's Zucchini Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving. Ingredients:
6 medium zucchini (thinly sliced) |
1 medium onion (chopped) |
1 large fresh tomato (chopped) |
1 garlic clove (minced) |
1 (8 ounce) can tomato sauce |
2 cups mozzarella cheese (shredded) |
1 teaspoon italian spices |
1 tablespoon olive oil |
1 teaspoon garlic salt |
Directions:
1. Heat oil in large skillet.
2. Add zucchini, onion, tomato & garlic.
3. Cover & cook until desired tenderness, about 10 minutes. Drain.
4. Stir in tomato sauce & seasonings.
5. In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
6. Continue layers until pan is full, ending with the remaining cheese.
7. Bake uncovered, in a 350°F oven, for 25 minutes.
8. Top with shredded parmesan or Romano cheese, if desired.
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