Today’s recipe is made with the super Summer combo of zucchini & tomatoes. Both are abundant & delicious right now. Very abundant!

I first made this dish two summers ago when we were new to our current area and house sitting for some friends. It was the height of summer and their garden was producing a ton of tomatoes and zucchini. And we were frantically trying to keep up with the supply. We prepared loads of dishes using these vegetables, both separately and together. While the recipe went right into my Classic Summer Collection of recipes, (well, as soon as we found a place of our own, closed on it, painted most of the rooms, had new flooring installed, then got our belongings delivered from halfway across the country & unpacked it all, that is!) I somehow missed getting it written up and posted to Why Go Out to Eat. I am correcting that oversight right now!

Tomato & Zucchini Casserole

Tomato & Zucchini Casserole (adapted from tasteofhome.com) Serves: 6 to 8, Total Time Required: 1 hour, 5 minutes, Prep Time: 35 minutes, Bake Time: 30 minutes

Ingredients:

• 3 medium zucchini, sliced (about 6-1/2 cups)
• 3 tablespoons olive oil, divided
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 3 1/2 cups fresh tomatoes, diced or 1 28-ounce can diced tomatoes, undrained
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups (3 ounces) stuffing mix
• 1/2 cup grated Parmesan cheese
• 3/4 cup shredded part-skim mozzarella cheese
  

  Mise en place!

Directions:

In a large skillet, cook the zucchini in 1 tablespoon of oil for 5-6 minutes or until it is tender. Drain the zucchini and set it aside.

Cook the zucchini.

In the same skillet, saute the onion and garlic in the remaining oil for 1 minute.

Cook the onions.

Add the tomatoes, basil, oregano, garlic, salt and pepper to the skillet. Simmer the mixture, uncovered, for 10 minutes.

Add the tomatoes & seasonings to the onions.

The tomatoes cook down quite a bit.

Remove the pan from the heat and gently stir in the zucchini.

Add the zucchini to the rest of the cooked veggies.

Preheat the oven to 350º F. Place the contents of the skillet in a greased 13-inch x 9-inch baking dish. Top the veggies with the stuffing mix. Sprinkle the Parmesan cheese over the stuffing mix.

Layer the Parmesan cheese over the cooked veggies and the stuffing mix.

Cover the dish and bake it at 350° for 20 minutes. Sprinkle the casserole with the mozzarella cheese.

Add the mozzarella to the casserole.

Return it to the oven and bake it, uncovered, 10 minutes longer or until the cheese is melted. Serve immediately.

It’s ready!

A great side dish or a meatless main dish!

This dynamic duo comes together to make a great dish!  ~Linda

Tomato & Zucchini Casserole (adapted from tasteofhome.com)  Serves: 6 – 8, Time required: Prep – 35 minutes, Bake – 30 minutes

Ingredients:

• 3 medium zucchini, sliced (about 6-1/2 cups)
• 3 tablespoons olive oil, divided
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 3 1/2 cups fresh tomatoes, diced or 1 28-ounce can diced tomatoes, undrained
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups (3 ounces) stuffing mix
• 1/2 cup grated Parmesan cheese
• 3/4 cup shredded part-skim mozzarella cheese

Directions:

In a large skillet, cook the zucchini in 1 tablespoon of oil for 5-6 minutes or until it is tender. Drain the zucchini and set it aside. In the same skillet, saute the onion and garlic in the remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic, salt and pepper to the skillet. Simmer the mixture, uncovered, for 10 minutes. Remove the pan from the heat and gently stir in the zucchini.

Preheat the oven to 350º F. Place the contents of the skillet in a greased 13-inch x 9-inch baking dish. Top the veggies with the stuffing mix. Sprinkle the Parmesan cheese over the stuffing mix. Cover the dish and bake it at 350° for 20 minutes. Sprinkle the casserole with the mozzarella cheese. Return it to the oven and bake it, uncovered, 10 minutes longer or until the cheese is melted. Serve immediately.