menu

So Easy Zucchini Casserole with Stewed Tomatoes

This zucchini casserole recipe is so quick and easy, because it uses stewed tomatoes instead of fresh ones. It's perfect for a fast weeknight supper, and you get lots of lycopene from the stewed tomatoes - even more than from fresh ones!

Cooking Time15 min

Cooking MethodCasserole

Ingredients

  • 2 tablespoon olive oil
  • 2 zucchini, sliced
  • 1 sweet onion, sliced
  • 1 28-ounce can stewed tomatoes
  • 1 1/2 cup shredded low-fat mozzarella or cheddar cheese

Instructions

  1. Preheat oven to 350 degrees F.
     
  2. Heat oil in large skillet.
     
  3. Sauté zucchini and layer on bottom of casserole dish.
     
  4. Sauté onion and place on top of zucchini.
     
  5. Add can of stewed tomatoes, top with cheese.
     
  6. Bake in 350 degree F oven for about 15 minutes or until cheese is golden brown.

close

Main Menu

Categories