Zucchini Casserole III

Zucchini Casserole III


"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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  • Prep

  • Cook

  • Ready In

  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


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 use just 3-4 zucchini and about 3 tomatoes, and even then I have trouble fitting it all into a 9 x 13 pan. I must be using bigger veggies. I usually add leftover cooked pasta in a layer in the middle. It makes it a little more substantial. I also serve it with french bread for dipping in the leftover juice. It just tastes so wonderful. Thanks for a great recipe.

tammy stane

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.