Zucchini Squash Casserole

Favorite Recipes page 751, Nadine Francis, Detroit, MI.

This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 31 Aug 2021, and it is a very delicious way to prepare zucchini. I had large zucchini so I cubed them after peeling and removing the seeds. A nice alternative to simple fried zucchini. Link to the Shortcut is listed in the Recipe Notes section.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Course Main Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (1½ quart)

Ingredients

1 tablespoon butter
1 large onion, thinly sliced
2 medium zucchini, about the size of regular cucumbers, sliced thin
1 teaspoon garlic powder
salt and black pepper, as desired
1 can mushrooms, sliced, drained, (4 oz / 113 g)
2 cups spaghetti sauce, Shortcut
2 tablespoons Parmesan cheese, grated
1 green bell pepper, diced
1 cup Mozzarella cheese, shredded

Instructions

Melt the butter in a large non stick pan, when hot, cook the onion for 5 minutes.
Add zucchini, garlic powder, and season with salt and pepper as desired. Cook for 10 minutes, turning often.
Mix in mushrooms.
Preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
Pour zucchini mixture into the prepared casserole.
Pour spaghetti sauce over, and top with the Parmesan cheese.
Bake for 35 minutes. Sprinkle the bell pepper on top, then sprinkle with the Mozzarella cheese.
Bake for another 10 minutes.
Serve and enjoy.