Italian Zucchini Casserole
Pamela Matteoni
Great at a summertime barbecue.
ingredients
- 3 pounds zucchini, cut in 3/8 inch slices (8 cups)
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 4 tablespoons butter
- 1 3 ounce can mushrooms, drained (I know you don’t like these so you can leave them out)
- 1 package dry spaghetti sauce mix
- 1 cup water
- 1 6 ounce can tomato paste
- 1 8 ounce package shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
directions
- 1
In large saucepan, steam zucchini until crisp tender (not soggy) About 4-5 minutes.
- 2
Drain and set aside.
- 3
In same saucepan, saute onion and bell pepper in butter, until tender but not brown.
- 4
Remove from heat.
- 5
Stir in mushrooms, dry sauce, water and tomato paste. Mix well.
- 6
Gently stir in zucchini and mozzarella.
- 7
Turn into shallow baking dish.
- 8
Sprinkle with parmesan.
- 9
Bake in 350 degree oven for 30 - 35 minutes.
Source: Mom
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