Layered Zucchini Casserole Recipe

Name: Layered Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 strips bacon, fried and crumbled; 5 small zucchini, sliced; 1 eggplant, cubed; 1 large onion, sliced; 1 lb. fresh mushrooms, sliced; 1 pkg. grated Swiss cheese; 2 c. fresh tomatoes, crushed; 2 Tbsp. flour; 1 tsp. garlic powder; 1 tsp. salt; dash of pepper; 1 tsp. basil; slivered almonds (optional)

Servings: persons

6 strips bacon, fried and crumbled
5 small zucchini, sliced
1 eggplant, cubed
1 large onion, sliced
1 lb. fresh mushrooms, sliced
1 pkg. grated Swiss cheese
2 c. fresh tomatoes, crushed
2 Tbsp. flour
1 tsp. garlic powder
1 tsp. salt
dash of pepper
1 tsp. basil
slivered almonds (optional)

1
Fry bacon and onion in skillet; remove.
2
Saute mushrooms next; remove.
3
Saute zucchini; remove.
4
Fry eggplant last, it takes longer.
5
Put all cooked vegetables back in pan and sprinkle with flour.
6
Stir in fresh tomato chunks, garlic, basil, salt and pepper.
7
In large casserole dish, layer vegetables, bacon, cheese, vegetables, bacon and cheese.
8
Add almonds if desired.
9
Bake at 400u00b0 for 20 minutes.

549

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 13 ingredients. The key ingredients include: 6 strips bacon, fried and crumbled, 5 small zucchini, sliced, 1 eggplant, cubed, 1 large onion, sliced, and more.

Yes, Layered Zucchini Casserole falls under the Meat & Poultry 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.

Layered Zucchini Casserole

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