Layered Harvest Zucchini Casserole Recipe

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This layered harvest zucchini casserole recipe is one of my absolute favorite throw together summer and fall casseroles. Loaded with fresh healthy vegetables , it is a fabulous meal on its own or it makes a very satisfying Italian side dish to go along with a BBQ or any other meal! This zucchini recipe is based on a square 8x9 pyrex dish. Making this Italian side dish for a larger crowd? Use 9x13 pan and double the recipe. If you do not have a garden, your nearest farmers market is a great place to start!

Zucchini Casserole Recipe

Ingredients:
  • 1 medium size green zucchini
  • 1 medium sized yellow zucchini
  • 2-3 large ripe tomatoes
  • 1 large green pepper
  • 1 large or 2 small yellow Hungarian or red pepper
  • 1 fresh purple onion
  • Optional: 3/4 cup sliced mushrooms
  • 1 1/2 cup cottage cheese (drained in a strainer)
  • 1/4 cup fresh Italian parsley or basil, chopped
  • 2 pieces of whole grain or sourdough bread. (buttered and cut into cubes)
  • 2 cups grated cheddar cheese salt and pepper layers as desired
Preparation:
  1. Wash and slice all vegetables in rounds including pepper rings.
  2. Start layering with zucchini on the bottom, then tomatoes,cottage cheese, peppers, onions, and mushrooms.
  3. Repeat layering until casserole dish is full.
  4. NOTE- I only do one layer of cottage cheese and one layer of mushrooms otherwise there is too much excess juice.
  5. Cover top of casserole with grated cheddar cheese.
  6. Arrange buttered bread cubes to cover top of cheese. Gently pat down with your hands.
  7. Bake in 350 degree oven for 45 minutes and golden brown on top.
  8. Drain excess juice from casserole by covering with tinfoil or a lid and carefully pouring into a dish or a turkey baster works well.

Prep time: 20 min.
Cook time: 45 min.
Serves: 9
Live Long and Mangia!

Health Benefits: Parsley: scientists from the University of Missouri found that this herb (parsley) can actually inhibit breast cancer-cell growth. Holly Pevzner reported these findings in the September/October 2011 issue of EatingWell Magazine. In this particular study, animals that were given apigenin, a compound abundant in parsley (and in celery), boosted their resistance to developing cancerous tumors. Many experts recommend adding a few pinches of minced fresh parsley to your dishes daily.

Zucchini: Want to lose weight in a healthy way, its time for you to learn about the health benefits of Zucchini. Zucchini is well known to reduce weight, yet still boosting the nutrientional value of your diet. It also helps to promote eye health, and prevents all the diseases that occur from vitamin C deficiency like sclerosis, scurvy and bruising easily. Zucchini helps cure asthma and is high in vitamin C containt, carbohydrates, fiber and protein. Zucchini contains significant quantities of folate, potassium, and vitamin A, all of which are important for general good health. Zucchini eaten regularly, can lower your homocysteine levels.

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