Community Pick
Helen's Zucchini Casserole
"This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving."
photo by DeliciousAsItLooks
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
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8
ingredients
- 6 medium zucchini (thinly sliced)
- 1 medium onion (chopped)
- 1 large fresh tomato (chopped)
- 1 garlic clove (minced)
- 1 (8 ounce) can tomato sauce
- 2 cups mozzarella cheese (shredded)
- 1 teaspoon Italian spices
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
directions
- Heat oil in large skillet.
- Add zucchini, onion, tomato & garlic.
- Cover & cook until desired tenderness, about 10 minutes. Drain.
- Stir in tomato sauce & seasonings.
- In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
- Continue layers until pan is full, ending with the remaining cheese.
- Bake uncovered, in a 350°F oven, for 25 minutes.
- Top with shredded parmesan or Romano cheese, if desired.
Questions & Replies
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can anyone tell me if this freezes well?? would love to hear from anyone. I like to have meals on hand when life gets busy and not time to plan.
Reviews
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I liked this recipe. This is a tasty recipe with lots of flavour. I used rather over sized Zucchinies. I followed that recipe step by step except for the size of the zuchinies. The only think that I found was the there was a rather a large amount of liquid, which I might add was very tasty. This may have been due to the size of the zucchini. I will make this recipe again, however, I will make sure that the zucchini is meduim size. Thank you for posting this recipe Helen.
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What a wonderful recipe!!This reminds me of lasagne!!I am thrilled I found this recipe!I used an assortment of cheeses....mozzerella,chedder and parmesan and for the Italian season I used dry Italian salad dressing mix!!Yumm,Yum!Great recipe!I will make this one again!! -
Yum! A five star in my book! No small zucchini's at the grocer today, so I made due with the large. Like ChrissyO, I had a substantial amount of liquid. I just turned up the heat to boil some of it off, which it started to do rather rapidly. But I stopped short of boiling too much off, thinking maybe that's just how it's supposed to be. I added the tomato sauce and herbs, and finished the recipe as written. Since the zucchini was large, I also cut them in half lengthwise. I may turn this into a main dish next time by layering cooked diced chicken. Thanks for sharing this, Kelly Canfield! --Ginny -
To: Kelly Canfield Your Zuke Casserole is ever so yummy!! Definitely easy to put together. I added cubed cooked chicken (left over) and made a dandy meal for the two of us. You have a big winner here and I surely thank you for posting. Laudee C.
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Great recipe,Kelly. My husband and daughter loved it, and our son in law, who rarely eats anything "green" (and doesn't like zucchini) pronounced it very good. The flavors were wonderful. I did use freshly-made tomato sauce with Roma tomatoes I'd picked the day before. Thanks for sharing this one.
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Tweaks
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Really delicious! I love the way the zucchini stands out in this recipe! I think I've always added too much tomato sauce when making other versions of this and the zucchini kind of gets lost. I halved the recipe and used 3 smallish/med. zuchs. and marinara instead of tomato sauce. I assembled this to have ready for dinner and then life happened and we didn't get around to baking it for two days and it tstill turned out perfect. Not watery or mushy like I was afraid of. We loved this! Thanks for sharing this keeper!
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Well, add another 5-star review to this one! This was great, I really enjoyed it. I pretty much followed the recipe but from reading other reviews, I used canned tomatoes instead of the fresh and the can of tomato sauce. Plus, I had a lot of red peppers laying around so roasted and cut one up and added it, too. Before I put it in the oven I added a bit of cracker crumbs on top for crunch. I liked this almost better the next day! Thanks for posting, KeyWee, I really like this recipe.
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This was really good. I used pizza sauce in place of the tomato sauce and it was great. I did cut back on the spices because they were in the pizza sauce. I will definitely make this again.
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So easy, and so tasty I had four servings! We added a couple cups of sliced mushrooms that we had on hand, used pasta sauce instead of tomato sauce, used plain salt instead of garlic salt, used oregano instead of a spice blend, and used goats milk cheddar instead of mozzarella. -
This was really good! I used spaghetti sauce instead of plain tomato sauce and omitted the spices. Next time I think I will serve it over angel hair or just bake it all together. Thanks for the recipe!
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RECIPE SUBMITTED BY
KeyWee
Hardin, Kentucky
Can't believe I've been a member here for 18 years! It's changed a lot since the old RecipeZaar days and maybe or maybe not for the better. It used to be a community and now it's just a tool. Sad, but life goes on.
I have been in Kentucky for 12 years now and enjoy the country lifestyle, along with master gardening. Recipes I've found here since Day One are still in my rotation. Don't entertain that much anymore, so finding new and exciting foods is no longer center stage. Just glad to have so many good recipes to fall back on because eating out is expensive and sometimes too far to drive.
