Zucchini Casserole III

Zucchini Casserole III

29
TSMOM 0

"This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into."

Ingredients

1 h {{adjustedServings}} servings 411 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
  3. Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.
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Reviews

29
  1. 32 Ratings

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This casserole is amazing! I make it every chance I get. I do use a lot less pepperoni (only about 1 oz.), and I chop it up so that I can have a little pepperoni flavor in every bite. I also ...

its really better the next day.use ritz or stores brand crackers,mix with butter and top it.and you can also use summer squash,with zucchini

This is now our favorite zucchini recipe. I sprinkled salt, pepper and garlic powder on the zucchini, and the flavor was outstanding.