Friday, August 26, 2011

Zesty Zucchini Casserole

In honor of my 93 year old grandma. An incredible cook and if I can inherit something of hers, I would ask for her recipes. She just moved to the other side of the country to live by her daughter and I missed her before she was gone. (Don't let the awful picture fool you.)


6 Zucchini (about 6" long)

1 pkg. dry spaghetti sauce mix

1 t. oregano

2 T. Parsley flakes

1/4 c. butter

2 c. bread cubes

2-4 tomatoes, sliced

1 pkg. (8 oz.) mozzarella cheese, cubed

parmesan cheese


Quarter squash lengthwise and parboil. Prepare spaghetti sauce as directed. Add oregano and parsley. Melt butter in skillet and add bread cubes. Toss until golden brown.

In casserole dish arrange squash in bottom. Spoon part of sauce over. Sprinkle generously with parmesan cheese and add half of the bread cubes.

Top with mozzarella cheese cubes and tomato slices. Add remaining bread cubes.

Bake 375* 35 minutes or until bubbly.

**I have always followed this recipe exact until the last time I made it and it was still wonderful. Instead I used a jar of prego instead of the dry spaghetti sauce mix and I used grated mozzarella cheese.

**The bread cubes are really what make this extra wonderful. There is something about bread cubes cooked in butter. Yum! (Just cut slices of bread into cubes and toss with the butter until golden.)


Kristi said...

This is perfect. I have oodles of zucchini and tomatoes from our garden. I am making this for dinner tomorrow. Thanks for sharing!
also, your grandma's zucchini bread is practically a summer staple in our home.

Mindy said...

I made this for dinner tonight, and it was delicious! Thanks for sharing!