Name: Zucchini Casserole
Yield: 4 servings
Ingredients: 1 lb ground beef or 1 lb pork, chopped; 1 large onion, chopped; 12 teaspoon fennel; salt, to taste; pepper, to taste; 1 loaf Italian bread, cut into 1/2-inch cubes; 4 large zucchini, trimmed and sliced; 1 cup mozzarella cheese, shredded; 12 cup romano cheese, grated; 4 tablespoons butter

Servings: 4 persons

1 lb ground beef or 1 lb pork, chopped
1 large onion, chopped
12 teaspoon fennel
salt, to taste
pepper, to taste
1 loaf Italian bread, cut into 1/2-inch cubes
4 large zucchini, trimmed and sliced
1 cup mozzarella cheese, shredded
12 cup romano cheese, grated
4 tablespoons butter

1
Preheat oven to 350 degrees; saute chopped meat and onion in a large skillet over medium heat until meat is browned and onion is tender.
2
Season with fennel, salt and pepper.
3
Butter the bottom and sides of a 9x13-inch casserole.
4
Cover bottom with 1/2 of the bread cubes and lay down a layer of zucchini slices.
5
Pour meat and onion mixture over top and sprinkle with shredded mozzarella and 1/4 cup romano cheese.
6
Top with another layer of zucchini slices and a layer of remaining bread cubes.
7
Dot top with butter and sprinkle with remaining romano cheese.
8
Cover with aluminum foil and bake for 40 minutes.
9
Remove foil and bake for another 20 minutes until casserole is bubbly and top is nicely browned.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Zucchini Casserole

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