Ingredients
3 medium zucchini, sliced (about 6-1/2 cups)3 tablespoons olive oil, divided1 medium onion, sliced1 garlic clove, minced1 can (28 ounces) diced tomatoes, undrained1 tablespoon minced fresh basil or 1 teaspoon dried basil1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1/2 teaspoon garlic salt1/4 teaspoon pepper1-1/2 cups stuffing mix1/2 cup grated Parmesan cheese3/4 cup shredded part-skim mozzarella cheese
Preparation
In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini.
Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.
