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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Ingredients:

• 1 30 oz can diced tomatoes
• 1 30 0z can tomato sauce
• 1 cup cheese, parmesan
• 2-3 large zucchini, sliced
• 1 cup breadcrumbs
• 1-2 tbsp olive oil
• non-stick spray oil

Directions:

1. Preheat oven to 350F
2. Spray casserole with non-stick spray
3. Add diced tomatoes and tomato sauce to casserole dish
4. Add zucchini slices
5. In a bowl, mix breadcrumbs, parmesan cheese and olive oil.
6. 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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