Mom's Italian Zucchini
Recipe: #15770
November 10, 2014
Categories: Casseroles, Side Dishes, Cheese, Mozzarella, Italian, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"Mom usually made this on the stove with parmesan cheese, but she sometimes she made it in the oven using mozzarella."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (118.3 g)
- Calories 72.2
- Total Fat - 4.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 11.7 mg
- Sodium - 414.9 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 1.2 g
- Sugars - 3.1 g
- Protein - 5.1 g
- Calcium - 144.9 mg
- Iron - 0.6 mg
- Vitamin C - 15.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Stovetop: Saute zucchini in butter over medium heat with salt, pepper and Italian seasoning. Add tomato sauce and parmesan and simmer, uncovered, until sauce is reduced.
Step 2
Oven: Preheat oven to 375 degrees and grease a two quart casserole dish. Melt butter and toss with zucchini, salt, pepper and Italian seasoning in a bowl. Stir in tomato sauce and transfer to baking dish. Cover with mozzarella and bake for 30-40 minutes, or until cheese is hot and bubbly.
Tips
No special items needed.
0 Reviews
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