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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Italian Zucchini Casserole

3 med. zucchini, sliced (about 6 1/2 cups)
1 Tbsp. oil
1 med. onion, minced
2-3 garlic cloves, minced
1 can (28 oz.) diced tomatoes, undrained
1 tsp, dried basil
1/2 tsp. dried oregano
1/2 tsp. garlic salt
1/4 tsp. pepper
1 1/2 Cups dry instant stuffing mix (I just use bread crumbs and seasoning, or crushed croutons)
1/2 Cup grated Parmesan cheese
3/4 Cup shredded mozzarella cheese
In large skillet, cook zucchini in oil until tender, about 5-6 minutes. Drain and set aside. In same skillet, saute onion and garlic, and then add tomatoes, basil, oregano, garlic salt and pepper. Simmer, uncovered, for 10 minutes. Remove from heat and gently stir in zucchini. Pour into ungreased 9X13 pan. Top w/ stuffing mix, sprinkle w/ Parmesan cheese. Bake @ 350F for 20 minutes. Sprinkle w/ mozzarella and return to oven for another 10 minutes. Delicious!
I usually double the recipe for company if it's a main dish. Serves 6-8.