Stewed Tomato and Zucchini Casserole
This zucchini casserole recipe is a lot like some I've seen with sliced tomatoes, but this one is so much easier! It's super fast and easy, because it uses stewed tomatoes instead of fresh ones. Nice and quick for a weeknight supper.
Notes
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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 low-fat mozzarella or low-fat cheddar cheese, shredded
Instructions
- Preheat oven to 350F degrees.
- Heat oil in large skillet.
- Sauté zucchini and layer on bottom of casserole dish.
- Sauté onion and place on top of zucchini.
- Add can of stewed tomatoes, top with cheese.
- Bake in 350F degree oven for about 15 minutes or until cheese is golden brown.
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