Easy Zucchini Casserole
From markeverett 14 years ago
- 60 minutes to make
- Serves 6
Get your mandolin ready! We tried this tonight and it was a huge hit with our friends. Served with Pasta or chicken, a perfect compliment. And super easy to make! I only wish I had taken a picture of this tasty dish! Read more My "non-vegetable eating" friend finished the dish after all were served.... See less
Ingredients
- 2 lbs. zucchini - sliced on your mandolin, very thin (1/16 inch) shopping list
- 1 medium onion - sliced on your mandolin, SUPER thin (paper thin) shopping list
- 1 3/4 cups seasoned bread crumbs shopping list
- 1 cup parmesan cheese shopping list
- 1 cup shredded Mozarella cheese shopping list
- 3-4 Tbsp. olive oil shopping list
- salt/pepper to taste shopping list
How to make it
- Pre-heat oven to 325.
- Set a pot to boil with salted water.
- Slice your onions and zucchini.
- Once your water is boiling, add zucchini and boil for 2 minutes. Remove and drain, running under cold water.
- Dry your sliced zucchini on paper towels.
- Mix the Parmesan, bread crumbs, and olive oil until well mixed and the mixture takes on a slightly "damp" look.
- Layer all ingredients starting with; bread crumbs, zucchini, onions, zucchini and repeat. Salting and peppering to taste.
- Sprinkle Mozarella over the top.
- Bake, covered for 40 - 45 minutes, removing cover the final ten minutes.
- Let rest 5 - 10 minutes before cutting into sections and serving.
- If you like spoon a little warm marinara sauce over the top before serving.
People Who Like This Dish 6
- jdpinky Eastpointe, MI
- kennadlovley Portland, OR
- valinkenmore Malott, WA
- impssweetp Nowhere, Us
- pleclare Framingham, MA
- wynrose Nowhere, Us
- markeverett Riverside, CA
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