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