Italian Zucchini Casserole is absolutely scrumptious. This heavenly casserole is perfect for the Thanksgiving or Christmas holidays. It’s filled with zucchini and tomatoes. Then it’s topped with stuffing mix and cheese. Lots of cheese. Parmesan and Mozzarella cheeses. Or in my case, I used a six-cheese Italian blend. It’s delightful.
I was looking for a side dish to serve with Cavatini back in late September, after we got back from Hawaii. I found this recipe in a Gooseberry Patch cookbook and decided to give it a go. I’m really glad I did. I served both casseroles to our Friday night care group. When folks go back for seconds on a side dish, you know it’s good.
I highly recommend making this casserole as one of your holiday side dishes. It’s different from the traditional Green Bean Casserole or Corn Casserole. And, it gives your family a delicious side dish not made with many of the usual ingredients. Even though I served it with a pasta dish, it’s really great with any kind of meat. Turkey or ham are no exception.
I happen to enjoy zucchini and it’s really delicious in this dish. For those of you with gardens, this is a creative way to use up extra zucchini or tomatoes. On top of that, it’s seasoned with the wonderful flavors of fresh basil and oregano. Yes, Italian Zucchini Casserole will tantalize your taste buds and have your dinner guests coming back for more.
Italian Zucchini Casserole is marvelous.
I served Italian Zucchini Casserole with Cavatini.
I actually used a six-cheese Italian blend of cheese, plus extra mozzarella cheese on top after baking everything.
Here’s what I did.
I used these ingredients.
Drizzle olive oil in skillet and heat to medium. Add sliced zucchini.
Cook zucchini until both sides are lightly browned. Remove cooked zucchini as it finishes to prevent overcrowding and allow the zucchini to cook faster.
Remove cooked zucchini to a plate. Set aside.
Drain skillet. Then add remaining olive oil, onions and garlic.
Saute onions and garlic about one minute.
Add undrained tomatoes.
Add basil, oregano, garlic salt and pepper.
Stir to combine. Simmer uncovered for 10 minutes. Remove from heat.
Add zucchini.
Stir ingredients gently to combine.
Grease a 9×13″ baking dish. Add zucchini mixture.
Top with Stuffing Mix.
Add Six-Cheese Italian blend (or Parmesan cheese). Cover casserole with foil.
Bake at 350 degrees for 20 minutes. Remove from oven.
Sprinkle mozzarella cheese on top.
Return casserole to oven, uncovered. Bake an additional 10 minutes, or until cheese melts.
Italian Zucchini Casserole is really sumptuous.
While I served Italian Zucchini Casserole with Cavatini, it’s also terrific with any kind of meat or fish.
Italian Zucchini Casserole is perfect for holiday dinners like Thanksgiving or Christmas.
Here’s the recipe.
ITALIAN ZUCCHINI CASSEROLE
(Recipe adapted from Gooseberry Patch, Farmer’s Market Favorites)
- 3large zucchinissliced
- 3tbsp. olive oildivided use
- 1medium oniondiced
- 1clove garlicminced
- 28oz. can diced tomatoesundrained
- 1tbsp. fresh basilminced
- 1 1/2tsp. fresh oreganominced
- 1/2tsp. garlic salt
- 1/4tsp. ground black pepper
- 1 1/2cups stuffing mix
- 1/2cup parmesan cheesegrated (I used a six cheese Italian blend)
- 3/4cup mozzarella cheeseshredded
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Bring skillet to medium heat.
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Add one tablespoon olive oil and zucchini.
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Cook until zucchini is tender about 5-6 minutes.
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(Mine took 10-12 minutes).
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Remove zucchini to separate plate.
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Drain skillet.
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To same skillet add remaining oil, onions and garlic.
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Cook for one minute.
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Add tomatoes with juice, basil, oregano, garlic salt and pepper.
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Simmer uncovered for about 10 minutes.
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Remove skillet from heat.
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Gently stir in zucchini.
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Place contents in a lightly greased 9x13” baking dish.
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Sprinkle dry stuffing mix over top.
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Sprinkle with parmesan cheese (or six cheese blend).
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Cover with foil.
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Bake at 350 degrees for 20 minutes.
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Remove foil.
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Sprinkle top with mozzarella cheese.
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Return casserole dish to oven and bake an additional 10 minutes, or until cheese is bubbly.
NOTE: As the zucchini cooked and I turned it over, I removed tender pieces because of the overcrowding. NOTE: I used a six-cheese Italian blend that included fontina, asiago, provolone, mozzarella, parmesan & romano cheeses.
Recipe adapted from Gooseberry Patch, Farmer's Market Favorites.
© Can’t Stay Out of the Kitchen
Everyone loved Italian Zucchini Casserole.
This tasty casserole is a great way to use up garden zucchini or tomatoes.
If you enjoy zucchini, you’ll love this mouthwatering side dish.
You may also enjoy these delicious recipes!
Zucchini and Tomato Parmesan Casserole
- 3large zucchinissliced
- 3tbsp. olive oildivided use
- 1medium oniondiced
- 1clove garlicminced
- 28oz. can diced tomatoesundrained
- 1tbsp. fresh basilminced
- 1 1/2tsp. fresh oreganominced
- 1/2tsp. garlic salt
- 1/4tsp. ground black pepper
- 1 1/2cups stuffing mix
- 1/2cup parmesan cheesegrated (I used a six cheese Italian blend)
- 3/4cup mozzarella cheeseshredded
-
Bring skillet to medium heat.
-
Add one tablespoon olive oil and zucchini.
-
Cook until zucchini is tender about 5-6 minutes.
-
(Mine took 10-12 minutes).
-
Remove zucchini to separate plate.
-
Drain skillet.
-
To same skillet add remaining oil, onions and garlic.
-
Cook for one minute.
-
Add tomatoes with juice, basil, oregano, garlic salt and pepper.
-
Simmer uncovered for about 10 minutes.
-
Remove skillet from heat.
-
Gently stir in zucchini.
-
Place contents in a lightly greased 9x13” baking dish.
-
Sprinkle dry stuffing mix over top.
-
Sprinkle with parmesan cheese (or six cheese blend).
-
Cover with foil.
-
Bake at 350 degrees for 20 minutes.
-
Remove foil.
-
Sprinkle top with mozzarella cheese.
-
Return casserole dish to oven and bake an additional 10 minutes, or until cheese is bubbly.
NOTE: As the zucchini cooked and I turned it over, I removed tender pieces because of the overcrowding. NOTE: I used a six-cheese Italian blend that included fontina, asiago, provolone, mozzarella, parmesan & romano cheeses.