Zucchini Italian Casserole

I’ve got three large Zucchini squash plants out in the garden, and it looks like I’ll have a bumper crop this year.  They grow so fast, I know that I’ll have a hard time trying to keep up with eating them all.

I went online to the excellent RecipeZaar website and downloaded several Zucchini recipes.  On Sunday I decided to try making Zucchini Casserole which turned out pretty good.  It’s surprising similar to Lasagna, but without pasta and all the hassle.

55 min | 15 min prep
SERVES 8

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

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 350°F oven, for 25 minutes. Top with shredded parmesan or Romano cheese, if desired.

When I made this recipe, I used two medium onions, and substituted spaghetti sauce from a jar in place of the tomato sauce and Italian spices.  I also added a some fresh Basil from the garden.  I will make it again, but next time I think I might add a pound of cooked and drained ground beef, or some fat-free turkey sausage.  I may also layer in some well drained tomato slices once my garden tomatoes have ripened.

Labels: Recipes