Italian Zucchini Casserole Recipe

Name: Italian Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. zucchini, cut in 3/8-inch slices; 1/4 c. chopped onions; 1/2 c. green peppers, chopped; 4 Tbsp. butter; 1 (3 oz.) can sliced mushrooms, drained; 1 pkg. dried spaghetti sauce (Spatini); 1 c. water; 1 (6 oz.) can tomato paste; 1 (4 oz.) pkg. shredded Mozzarella cheese; 2 Tbsp. Parmesan cheese

Servings: persons

2 1/2 lb. zucchini, cut in 3/8-inch slices
1/4 c. chopped onions
1/2 c. green peppers, chopped
4 Tbsp. butter
1 (3 oz.) can sliced mushrooms, drained
1 pkg. dried spaghetti sauce (Spatini)
1 c. water
1 (6 oz.) can tomato paste
1 (4 oz.) pkg. shredded Mozzarella cheese
2 Tbsp. Parmesan cheese

1
In large saucepan cook zucchini, covered in boiling salt water until tender; boil four or five minutes, drain well and set aside. In same saucepan, cook onions and green pepper in butter until tender but not brown.
2
Remove from heat.
3
Stir in mushrooms, dry sauce mix, water and tomato paste.
4
Mix well.
5
Gently stir in zucchini and Mozzarella cheese.
6
Turn into 1 1/2-quart shallow baking dish.
7
Sprinkle with Parmesan cheese.
8
Bake at 350u00b0 for 30 to 35 minutes.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 lb. zucchini, cut in 3/8-inch slices, 1/4 c. chopped onions, 1/2 c. green peppers, chopped, 4 Tbsp. butter, and more.

Yes, Italian Zucchini Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Zucchini Casserole

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