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Zucchini and Cheese

Zucchini and Cheese

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JUZELLA

JUZELLA

This is a quick and easy summer meal or side dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
  3. In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
  4. Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
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Reviews

BlondeCook
52

BlondeCook

1/7/2004

I made this tonight for dinner and it was very good. I used two zucchini, added 3 minced cloves of garlic, only two tomatoes, used 1/4 tsp. basil and 1/4 tsp. oregano for the Italian seasoning and also added about 1/2 tsp. salt. I mixed the seasonings in with all the vegetables, instead of just on top. I think it tasted better incorporating the seasoning throughout the dish. I also sprinkled a tad bit of Parmesan along with the mozzarella, and also used only about half the amount of cheese. 8 oz seemed a little much... maybe if you used a larger casserole dish you would use more cheese. Anyway, it was really a wonderful side dish and my sister, who has hated zucchini forever said it was actually very good and that she meant it. I think that says a lot! Everyone enjoyed this dish and it was a great combination of vegetables. Yummy!

Kate
25

Kate

4/12/2006

I love this dish, but I also had a problem with sogginess. I solved it by using a carton of chopped tomatos, & simply drained them. YUM!

SWEETPI341
22

SWEETPI341

7/27/2004

I made this for dinner tonight and I found that the tomatoes were really just far too wet, possibly because of the ones I used, and the green peppers didn't seem to get cooked enough. I think the next time I try this I'll only use the zucchini, onions, and cheese as well as putting some sliced mushrooms in with the zucchini and onion when it's in the skillit. MMMM now that sounds good.

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