Italian Zucchini Casserole
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
zucchini
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 4 | tablespoons |
margarine
|
|
| 1 | package |
spaghetti sauce
dry mix |
*
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | can |
mushrooms, canned
|
|
| 1 | can |
tomato paste
6 oz |
|
| 1 | cup |
water
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
zucchini
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 6E+1 | ml |
margarine
|
|
| 1 | package |
spaghetti sauce
dry mix |
*
|
| 118 | ml |
cheddar cheese
shredded |
|
| 1 | can |
mushrooms, canned
|
|
| 1 | can |
tomato paste
6 oz |
|
| 237 | ml |
water
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Slice zucchini into ½ inch pieces and drop into boiling water.
Cook 4 to 5 minutes and drain. Place zucchini in casserole dish.
Sauté onion and green pepper in margarine.
Add sauce mix, cheddar cheese, mushrooms, tomato paste, and water.
Mix well and pour over zucchini. Sprinkle top with Parmesan cheese.
Bake 25 to 30 minutes at 350℉ (180℃) or microwave 13 minutes on high; turn once.
Let stand 5 to 10 minutes before serving.
