Italian Zucchini Casserole

• 1-1/2 zucchini, medium size, sliced in 1/4 inch slices
• nonstick cooking spray
• 1/2 onion, sliced
• 1/2 cloves minced garlic
• 14 oz (392 grm). can tomaoes, diced, undrained (or equivalent of fresh)
• 1-1/2 tsp (7 ml). fresh basil, minced (or 1/2 tsp (2 ml). dried)
• 3/4 tsp (4 ml). fresh oregano, minced (or 1/2 tsp (2 ml). dried)
• 1/4 tsp (1 ml). garlic powder
• 1/8 tsp (1 ml). pepper
• 3/4 cup (175 ml) Stove Top Chicken flavored stuffing mix
• 1/4 cup (60 ml) grated parmesan cheese
• 1/3 cup (90 ml) shredded mozzarella or Jack cheese

1. In large skillet coated with nonstick cooking spray, cook zucchini tll tender.
2. Drain & set aside.
3. In same skillet, saute onion & garlic for 1 minute.
4. Add tomatoes, basil, oregano, garlic powdedr & pepper.
5. Simmer uncovered for 10 minutes.
6. Remove from heat.
7. Gently stir in zucchini.
8. Place in ungreased baking diish.
9. Top with stuffing mix.
10. Sprinkle with Parmesan cheese.
11. Cover and bake at 350 degrees (175 C.) for 20 minutes.
12. Uncover & sprinkle with grated mozzarella or jack cheese.
13. Return to oven for 10 minutes or till golden brown.

zucchini, nonstick cooking spray, onion, garlic, tomaoes, fresh basil, fresh oregano, garlic powder, pepper, chicken, parmesan cheese, mozzarella

Taken from online-cookbook.com/goto/cook/rpage/000306 (may not work)