Italian Zucchini Casserole
Italian Zucchini Casserole is an moderately easy dinner. Made with 2 1/2 lb. zucchini, cut in 3/8-inch slices (8 c.), 1/2 c. chopped onion, 1/2 c. chopped green pepper, 4 tbsp. margarine and 1 (3 oz.) can sliced mushrooms, drained, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In large pan, cook zucchini, covered in boiling salted water until crisp and tender (about 4 to 5 minutes).
Drain well and set aside.
In same pan, cook onion and green pepper in margarine until tender, not brown.
Remove from heat.
Stir in mushrooms, dry sauce mix, water and tomato paste.
Mix well.
Gently stir in zucchini and Mozzarella cheese.
Turn into a 10 x 6 x 2-inch baking dish.
Sprinkle top with Parmesan cheese.
Bake at 350Β° for 30 to 35 minutes.
Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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