Italian Zucchini Casserole

Health score
24%
Italian Zucchini Casserole
65 min.
8
313kcal

Suggestions

Italian Zucchini Casserole: A Delicious and Versatile Side Dish

Looking for a tasty and nutritious side dish that can also double as an appetizer, starter, or snack? Look no further than this Italian Zucchini Casserole! This delectable dish is not only easy to make, but it's also packed with flavor and perfect for serving at any occasion.

With a delightful blend of zucchini, tomatoes, basil, and Parmesan cheese, this casserole offers a satisfying mix of textures and tastes. The zucchini is cooked to tender perfection, while the tomatoes and herbs create a rich and aromatic sauce. The addition of stuffing mix and mozzarella cheese on top adds a comforting, cheesy twist that brings everything together.

This Italian Zucchini Casserole is a versatile dish that can be enjoyed as a side, but it's also great as an appetizer, starter, or snack. It's a fantastic way to incorporate more vegetables into your meals while still enjoying the comfort of a warm, cheesy casserole. Plus, it's a great way to use up any zucchini you might have in your garden or pantry.

With a caloric breakdown that includes a good balance of protein, fat, and carbs, this casserole is both a healthy and hearty option. Whether you're hosting a casual get-together or a more formal dinner, this dish is sure to be a hit with your guests. So why not give it a try and add a touch of Italy to your next meal?

Ingredients

  • 28 ounces tomatoes diced undrained canned
  • tablespoon basil dried fresh minced
  •  garlic clove minced
  • 0.5 teaspoon garlic salt 
  • tablespoons olive oil divided
  • medium onion sliced
  • 1.5 teaspoons oregano dried fresh minced
  • 0.5 cup parmesan cheese grated
  • 0.8 cup part-skim mozzarella cheese shredded
  • 0.3 teaspoon pepper 
  • 1.5 cups bread stuffing mix 
  • 6.5 cups zucchini sliced

Equipment

  • frying pan
  • oven
  • baking pan

Directions

  1. In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute.
  2. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes.
  3. Remove from the heat; gently stir in zucchini.
  4. Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes.
  5. Sprinkle with mozzarella cheese.
  6. Bake, uncovered 10 minutes longer or until cheese is melted.

Nutrition Facts

Calories313kcal
Protein14.58%
Fat30.22%
Carbs55.2%

Properties

Glycemic Index
13.63
Glycemic Load
0.65
Inflammation Score
-8
Nutrition Score
17.631304415672%

Flavonoids

Apigenin
0.02mg
Luteolin
0.03mg
Isorhamnetin
0.69mg
Kaempferol
0.1mg
Myricetin
0.04mg
Quercetin
3.96mg

Nutrients percent of daily need

Calories:312.99kcal
15.65%
Fat:10.69g
16.44%
Saturated Fat:3.26g
20.35%
Carbohydrates:43.92g
14.64%
Net Carbohydrates:39.89g
14.51%
Sugar:9.28g
10.31%
Cholesterol:12.6mg
4.2%
Sodium:1094.13mg
47.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.6g
23.2%
Selenium:25.45µg
36.36%
Vitamin C:28.41mg
34.44%
Manganese:0.62mg
31.23%
Folate:113.04µg
28.26%
Calcium:248.72mg
24.87%
Vitamin B1:0.37mg
24.41%
Vitamin B2:0.39mg
23.18%
Phosphorus:214.51mg
21.45%
Vitamin K:22.2µg
21.14%
Iron:3.74mg
20.75%
Vitamin B6:0.39mg
19.31%
Vitamin B3:3.8mg
18.98%
Potassium:619.31mg
17.69%
Fiber:4.02g
16.1%
Magnesium:57.54mg
14.39%
Copper:0.25mg
12.64%
Vitamin E:1.89mg
12.62%
Zinc:1.51mg
10.06%
Vitamin A:433.8IU
8.68%
Vitamin B5:0.56mg
5.55%
Vitamin B12:0.18µg
2.99%