Zucchini Casserole Recipe

Name: Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, sliced; 2 c. diced celery; 1 green pepper, diced; 1/2 c. water; 1/4 c. Crisco oil; 8 medium zucchini, sliced 1/2-inch thick; 1 c. sliced fresh mushrooms; 1 c. bread crumbs; 1 stick oleo; 3 large fresh tomatoes, chopped; 1 (8 oz.) can tomato sauce; salt and pepper

Servings: persons

2 large onions, sliced
2 c. diced celery
1 green pepper, diced
1/2 c. water
1/4 c. Crisco oil
8 medium zucchini, sliced 1/2-inch thick
1 c. sliced fresh mushrooms
1 c. bread crumbs
1 stick oleo
3 large fresh tomatoes, chopped
1 (8 oz.) can tomato sauce
salt and pepper

1
In a large skillet, steam onions, celery and green pepper in 1/2 cup water until water evaporates and vegetables are soft.
2
Add oil and mushrooms; saute until lightly brown.
3
In a 2-quart greased baking dish, place a layer of zucchini, sauteed vegetables and bread crumbs.
4
Slice half of oleo over crumbs.
5
Layer tomatoes and sauce; salt and pepper to taste, then repeat layers.
6
Cover with foil; bake at 400u00b0 for 30 minutes.
7
Reduce heat to 350u00b0. Bake 15 minutes longer, uncovered.

238

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 12 ingredients. The key ingredients include: 2 large onions, sliced, 2 c. diced celery, 1 green pepper, diced, 1/2 c. water, and more.

Yes, 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.

Zucchini Casserole

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