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Italian Zucchini Casserole Recipe


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     Italian Zucchini Casserole

Category   Entrees - Maindishes
Sub Category   None

3 medium zucchinis (6 1/2 cups) sliced
3 tbsp olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 28 oz can diced tomatoes, undrained
1 tbsp minced fresh basil (or 1 tsp dried basil)
1/2 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp pepper
1/2 cup parmesan cheese
3/4 cup mozzarella cheese
1 1/2 cups dry instant stuffing mix
Salt and pepper to taste

In a large skillet, cook zucchini in 1 tbsp olive oil until tender - about 5-6 minutes. Drain and set aside.
In same skillet, sauté onion and garlic in remaining olive oil for 1 minute. Add tomatoes, basil, oregano, garlic and salt and pepper. Simmer uncovered for 10 minutes. Remove from heat and gently stir in zucchini.
Turn into ungreased 13 x 9 baking dish. Top with stuffing mix and sprinkle with parmesan. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to oven and bake another 10 minutes.

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