Italian Zucchini Casserole


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This dish is like a pizza baked in a casserole dish without the crust. Lots of great Italian flavor without a lot of work.

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  • 2 1/2 lb. zucchini, thinly sliced
  • 1/2 C. chopped onion
  • 1/2 C. chopped green pepper
  • 4 Tbs. butter
  • 1 3 oz. can sliced mushrooms
  • 1 pkg. dry spaghetti sauce mix
  • 1 C. water
  • 1 6 oz. can tomato paste
  • 4 oz. shredded mozzarella cheese
  • 2 Tbs. grated Parmesan cheese

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Cook zucchini in boiling salted water for 4-5 minutes. Drain. Sauté onion and green pepper in butter until tender. Remove from heat and add mushrooms, sauce mix, water, tomato paste, and mozzarella. Gently stir in zucchini. Transfer to greased 7x11” baking dish, and sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.

Yield: 8 servings

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