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 (sliced into thin circles); 12 medium onion (chopped); 4 fresh tomatoes (chopped); 2 garlic cloves (minced); 1 (8 ounce) can tomato sauce; 12-1 tablespoon Italian spices (or to taste); salt & pepper, to taste; 1 -2 cup mozzarella cheese (shredded); ¼ cup parmesan cheese; 2 teaspoons olive oil

Servings: persons

3 medium zucchini (sliced into thin circles)
12 medium onion (chopped)
4 fresh tomatoes (chopped)
2 garlic cloves (minced)
1 (8 ounce) can tomato sauce
12-1 tablespoon Italian spices (or to taste)
salt & pepper, to taste
1 -2 cup mozzarella cheese (shredded)
¼ cup parmesan cheese
2 teaspoons olive oil

1
Heat oil in large skillet over medium heat.
2
Add zucchini, onion & garlic.
3
Cover & cook until desired tenderness, about 5-10 minutes.
4
Stir in tomatoes, tomato sauce & seasonings.
5
Bring to a boil, reduce heat to low and simmer for 10 minutes.
6
In a square baking dish, place a layer of the zucchini mixture, then top with cheese.
7
Continue layers until pan is full, ending with the remaining cheese.
8
Bake uncovered, in a 350 degree oven, for 25 minutes.
9
Remove from oven and allow to cool for 10 minutes.

322

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: 3 medium zucchini (sliced into thin circles), 12 medium onion (chopped), 4 fresh tomatoes (chopped), 2 garlic cloves (minced), 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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