Zucchini Parmesan Casserole – Vegetarian Recipes

A while back I found myself with a whole case of zucchini, needless to say I needed to come up with some recipes that would help me use it up. Zucchini Parmesan Casserole is a perfect way to use up a bunch of zucchini. This casserole turned out perfect!

I also dehydrated the zucchini. I wish I could ferment it, but food needs to be fresh in order to ferment it, and this stuff was on it’s last life.

Zucchini Parmesan Casserole

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Zucchini Parmesan Casserole

Zucchini and parmesan go really well together!

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: casseroles, cheesy recipes, vegetable recipes, vegetarian recipes

Servings: 4 people

Author: Kristi @HomesteadWishing

Ingredients

Ingredients:

• 130 oz diced tomatoes (canned)
• 30 oz tomato sauce (canned)
• 1 cup parmesan cheese
• 2-3 large zucchini (sliced)
• 1 cup breadcrumbs
• 1-2 tbsp olive oil
• non-stick spray oil

Instructions

Directions:

• Preheat oven to 350ºF
• Spray casserole with non-stick spray
• Add diced tomatoes and tomato sauce to casserole dish
• Add zucchini slices
• In a bowl, mix breadcrumbs, parmesan cheese and olive oil.
• Add the breadcrumb mix to the casserole dish making sure to spread it evenly and cover all of the zucchini.
• Bake for 30 – 40 minutes, or until the zucchini is cooked thoroughly.
  

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