Zucchini Casserole

With an abundance of zucchini in my garden, I am on the search for some new recipes.  I found this in one of my cookbooks and thought it sounded delicious.  We all enjoyed it and I will definitely make this again.

 

6 cups thinly sliced zucchini (cut into 1/2 moon slices)

1 small onion, diced

1 clove garlic, diced

2 TBS butter

1 TBS olive oil

1 tsp salt
1/4 tsp pepper

1 - 6 oz package Herb Stove Top Stuffing Mix

1/2 cup melted butter

1 can cream of mushroom soup

1 cup sour cream

1/2 cup shredded mozzarella
1/4 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
 

 

Heat oven to 350 degrees. 

Heat butter and oil in a large skillet.  Add onion and garlic.  Cook for two to three minutes until transparent.  Make sure garlic does not burn.  Add zucchini, cover the skillet and cook over medium heat for 15 minutes.  Stir occasionally.  When done, stir in salt and pepper.

Mix together the Herb Stove Top Stuffing Mix and the melted butter.  Place half of this mixture into a 2 quart casserole dish or a 11 x 7 dish.  Top with half of the zucchini mixture.  Set aside.

Combine mushroom soup, sour cream and mozzarella. Place half of this mixture on top of the zucchini layer.  Spread to cover.

Repeat with the rest of the zucchini mix and the soup mix.  Sprinkle with cheddar cheese.  Top with the remaining stuffing mix.

Bake at 350 degrees for 35 minutes, uncovered.  Remove from the oven and top with 1/2 cup grated parmesan cheese.

Increase oven temperature to 375 degrees and bake an additional 10 to 15 minutes longer until brown. 

Let stand at least five minutes before serving.

Source:  More Family Favorites - Mary Beth Roe

Eileen