Description
This Fresh Italian Zucchini Casserole is an easy, flavorful, and veggie-packed dish that combines tender sautéed zucchini slices with a rich tomato sauce, Italian herbs, and a crunchy stuffing topping, all finished with a golden layer of melted mozzarella and Parmesan cheese. It’s perfect for using up summer squash, bringing crowd-pleasing Italian flavors to your table in a simple one-dish meal that is both budget-friendly and comforting.
Ingredients
Scale
Vegetables and Aromatics
- 3 medium-sized zucchinis, cut into slices (approx. 6 1/2 cups)
- 1 medium onion, cut into slices
- 1 garlic clove, finely chopped
- 1 can diced tomatoes (28 ounces) with juice
- 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
- 1 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
Cheese
- 1/2 cup Parmesan cheese, grated
- 3/4 cup mozzarella cheese, part-skim, shredded
Other Ingredients
- 3 tablespoons olive oil, separated
- 1 1/2 cups stuffing mix
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Zucchini: Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini slices and cook them for 5-6 minutes until they become tender but still hold their shape. Drain any excess oil and set the cooked zucchini aside for later use.
- Prepare the Tomato Mixture: Using the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the sliced onion and chopped garlic for about 1 minute until fragrant and aromatic. Then, stir in the canned diced tomatoes with their juice, chopped basil, oregano, garlic salt, and black pepper. Allow the mixture to simmer uncovered for 10 minutes so the flavors can meld and the sauce thickens slightly.
- Combine Zucchini with the Sauce: Remove the skillet from heat and gently stir the sautéed zucchini slices into the tomato mixture, ensuring the zucchini is evenly coated in the flavorful sauce.
- Assemble the Casserole: Grease a 13 x 9-inch baking dish. Transfer the zucchini and tomato mixture into the dish, spreading it evenly. Next, sprinkle the stuffing mix evenly over the top to create a crunchy layer. Then, generously sprinkle the grated Parmesan cheese over the stuffing mix for added cheesy flavor.
- Bake and Add Mozzarella: Preheat the oven to 350°F (175°C). Cover the casserole dish with aluminum foil and bake it for 20 minutes, allowing the stuffing to absorb the flavors and soften. After 20 minutes, remove the foil, sprinkle the shredded mozzarella cheese evenly over the top, and bake uncovered for an additional 10 minutes or until the mozzarella is melted, bubbly, and slightly golden.
- Serve the Dish: Carefully remove the casserole from the oven and let it cool for a few minutes to allow the layers to set. Serve warm and enjoy your deliciously cheesy and hearty Italian zucchini casserole!
Notes
- To prevent excess moisture, pat zucchini slices dry before sautéing and avoid overcrowding the pan.
- Drain some liquid from canned tomatoes to achieve the perfect sauce consistency.
- For a crunchier topping, add the cheese only during the last 10 minutes of baking.
- Let the casserole rest 5-10 minutes before serving to help it set and make serving easier.
- You can substitute yellow zucchini, yellow squash, or eggplant (salted and drained) for the zucchini.
- If you don’t have stuffing mix, substitute with seasoned breadcrumbs mixed with Italian seasoning.
- Use dried herbs if fresh are unavailable, using one-third the quantity of fresh herbs.
- This casserole keeps well in the fridge for up to 4 days and freezes for up to 3 months.
- To reheat, bake at 350°F for 20-25 minutes or microwave in intervals, broiling briefly for a crispy top if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Keywords: zucchini casserole, Italian casserole, summer squash recipe, vegetarian casserole, cheesy zucchini bake, vegetable casserole, easy dinner recipes
