Italian zucchini casserole
Italian zucchini casserole
Ingredients/Components
- pkg - 1 oz
- butter - 4 Tbsp
- water - 1 c
- Parmesan cheese - 2 Tbsp
- chopped onions - 1/4 c
- can tomato paste - 1 oz
- can sliced mushrooms, drained - 1 oz
- green peppers, chopped - 1/2 c
- zucchini, cut in 3/8-inch slices
- dried spaghetti sauce Spatini - 1 pkg
How to make italian zucchini casserole:
In large saucepan cook zucchini, covered in boiling salt water until tender; boil four or five minutes, drain well and set aside. In same saucepan, cook onions and green pepper in butter until tender but 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 1 1/2-quart shallow baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.Recipe categories: Squash, Side dish, Casseroles.
Rating:
Related ingredients:
all-purpose flour, zucchini, squash, sliced thin, cooked and mashed squash, large squash, chopped, or 3 zucchini, 2 medium zucchini, cut into chunks
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