Description
A delightful zucchini squash casserole featuring layers of fresh summer squash seasoned to perfection. This recipe brings a taste of Italian heritage to your table, perfect for any meal.
Ingredients
Scale
- 2 lbs zucchini, thinly sliced
- 1 tsp salt, divided
- 1/4 cup olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange sliced zucchini in a single layer on paper towels. Sprinkle with 1/2 teaspoon salt and let sit for 15 minutes to draw out moisture. Pat dry.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, oregano, basil, remaining 1/2 teaspoon salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- In a greased 9×13 inch baking dish, layer half of the zucchini slices. Spread half of the tomato sauce mixture over the zucchini. Sprinkle with half of the mozzarella cheese.
- Repeat layers with the remaining zucchini, sauce, and mozzarella cheese.
- Sprinkle the Parmesan cheese over the top.
- Bake for 30-35 minutes, or until bubbly and the top is golden brown. Let stand for 5 minutes before serving.
Notes
- Using fresh, firm zucchini will give you the best results.
- Feel free to add other herbs like thyme or rosemary for extra flavor.
- This casserole can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg