Recipe of the Week: Italian Zucchini Bake
Updated: Sep 11, 2019
We have to share one more delicious zucchini recipe because, seriously, it's that time of the summer when the produce stands are practically GIVING them away. And if you've got a home garden, you may be trying to do that yourself! This recipe tastes even better if you happen to have fresh tomatoes and basil, but if not, it's still very, very good. It makes a generous, savory side dish to enjoy at home or take to your next neighborhood picnic (which I did, just last week)!
Italian Zucchini Bake
3 medium or 2 medium-large or 1 GIANT zucchini, cubed (about 6-1/2 cups)
3 T. olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained OR 2-3 garden-ripe tomatoes, chopped
1 T. minced fresh basil (or more, because fresh basil is amazing) or 1 teaspoon dried basil
1/2 tsp. Italian seasoning
1/2 tsp. garlic salt
1/4 tsp. pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
Heat 1 T. oil in a large skillet. Cook zucchini 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil until tender (about 1-2 minutes). Add the tomatoes, basil, seasoning, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from heat and gently stir in zucchini. Place in a greased 9"x13" baking dish. Top with stuffing mix and stir gently; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.
- Adapted from a recipe published by Taste of Home.