Zucchini Casserole Recipe

Name: Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 3 Tbsp. grated Parmesan cheese; 1/4 c. diet margarine; drop butter flavoring; 1 medium onion, sliced thin; 1 green pepper, cut in 1-inch strips; 3/4 c. chopped tomato, drained; 3/4 tsp. salt; 1/8 tsp. black pepper; 1/8 tsp. oregano; 1/4 c. dry bread crumbs

Servings: persons

3 medium zucchini
3 Tbsp. grated Parmesan cheese
1/4 c. diet margarine
drop butter flavoring
1 medium onion, sliced thin
1 green pepper, cut in 1-inch strips
3/4 c. chopped tomato, drained
3/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. oregano
1/4 c. dry bread crumbs

1
Wash zucchini and blot dry.
2
Do not peel.
3
Cut off ends.
4
Cut into 1/2-inch slices.
5
In a skillet, heat 2 tablespoons diet margarine.
6
Saute zucchini over high heat until lightly browned. Be careful not to burn.
7
Add onion and green pepper.
8
Cover tightly and cook 2 minutes.
9
Add tomatoes and spices and bring, uncovered, to a simmer.
10
Pour into a flat baking dish.
11
Sprinkle evenly with breadcrumbs and Parmesan cheese.
12
Melt remaining margarine and drizzle over entire surface.
13
Broil at 450u00b0 until crispy and browned.
14
Serve at once.

kcal

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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 11 ingredients. The key ingredients include: 3 medium zucchini, 3 Tbsp. grated Parmesan cheese, 1/4 c. diet margarine, drop butter flavoring, 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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