Zucchini Tomato Casserole Recipe


  • 3 medium zucchini, sliced (about 6-1/2 cups)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • Several peeled ripe tomatoes or 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups stuffing mix
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese


  • In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, sauté the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. 
  • Place in a greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese.
  • Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

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