Helen's Zucchini Casserole
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 can tomato sauce
- 1 medium onion (chopped)
- 1 clove (minced)
- 2 cups mozzarella cheese (shredded)
- 6 medium zucchini (thinly sliced)
- 1 large fresh tomato (chopped)
- 1 teaspoon italian spices
- Carbohydrate 4.02347537286058 g
- Cholesterol 0 mg
- Fat 0.546887038678112 g
- Fiber 1.03458365841098 g
- Protein 0.80707161564609 g
- Saturated Fat 0.0873662275940358 g
- Serving Size 1 1 serving(s) (64g)
- Sodium 330.740177347391 mg
- Sugar 2.9888917144496 g
- Trans Fat 0.0460392756568197 g
- Calories 22 calories
Heat oil in large skillet. Add zucchini, onion, tomato & garlic. Cover & cook until desired tenderness, about 10 minutes. Drain. Stir in tomato sauce & seasonings. In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese. Continue layers until pan is full, ending with the remaining cheese. Bake uncovered, in a 350degreesF oven, for 25 minutes. Top with shredded parmesan or Romano cheese, if desired.
