Zucchini Casserole

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Zucchini Casserole is a flavorful pareve side dish recipe that can be adapted to fit any size casserole dish. If desired, you may add grated parmesan and mozzarella cheeses for a dairy dish.

Ingredients:

• 1/3 cup oil
• 1 large onion, diced
• 1 green or red pepper, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced (or 1/4 tsp. garlic powder)
• 3 medium zucchini, sliced into round pieces
• 2 cups diced tomatoes (fresh or canned and drained)
• 1 cup tomato sauce
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 1 cup bread crumbs
• 1-2 tbsp. non-dairy margarine
• Pinch of salt, pepper
• 1 cup grated cheese, if desired
• Note: if you find that the mixture is too watery, mix in 1 tbsp. of tomato paste

Heat oil in large skillet over medium high. Saute onions until they soften slightly. Add pepper, celery and garlic to the pan and stir ingredients together. Cook for 2-3 minutes and add zucchini. Stir vegetables together until they are all moist and lightly browned. Remove from heat.

Transfer vegetable mixture into a large strainer or colander for a few seconds to remove some, not all of the water. From the colander, place vegetables in a large bowl. Add tomato sauce, basil, oregano, salt and pepper. Blend all ingredients. Taste and add extra seasonings, if desired.

In a small bowl, mix margarine together with bread crumbs and pinch of salt and pepper to form crumbly bread topping.

Pour vegetable mixture into greased casserole dish. If you are using cheese, mix it in to the ingredients. Sprinkle vegetable mixture with bread topping.

Bake for 45-50 minutes or until golden brown and bubbling.

Serve baked zucchini hot or cold.

Please send your favorite zucchini recipes and other casserole recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

If you like this Zucchini Casserole recipe, click here for more Side Dishes

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