Golden Zuchinni Casserole

Golden Zucchini Casserole

I found some golden zucchini and something called a flying saucer at the farmers market. I decided to stray away from my normal purchases of kale and tomato and give them a try. The golden zucchini tastes and looks like a mix between squash and zucchini. You really could use any kind of squash to make this recipe. It can be served alone, over a bed of greens, as a side dish, or we had it over pasta. 

 

Ingredients:

1 large golden zucchini, or two smaller zucchinis or squash

¾ cup whole wheat flour

2-3 tablespoons olive oil

1/3 jar of pasta sauce – we used a spicy marinara

1/3 cup shredded reduced fat mozzarella cheese

¼ cup roughly torn fresh basil

1/3 cup shredded parmesan cheese

Cooking Spray

Directions:

Preheat oven to 350. Spray a casserole dish with cooking spray.

Slice the zucchini into ¼ inch slices and then cut in half so they are half circle shaped.

 

Dredge the zucchini in whole wheat flour.  Heat the olive oil on medium-high in a skillet. Cook the zucchini for 2 minutes on each side.

Remove the zucchini from the skillet and place on a paper towel lined plate to dry off the excess liquid. 

 

In the casserole dish, layer the zucchini, pasta sauce, mozzarella cheese, basil, and then the parmesan cheese.  

 

Bake for 25-30 minutes until cheese is bubbly and golden brown.

We enjoyed it served over pasta.

 

Golden Zucchini Casserole 

Servings: about 2

Ingredients:

1 large golden zucchini, or two smaller zucchinis or squash

¾ cup whole wheat flour

2-3 tablespoons olive oil

1/3 jar of pasta sauce – we used a spicy marinara

1/3 cup shredded reduced fat mozzarella cheese

¼ cup roughly torn fresh basil

1/3 cup shredded parmesan cheese

Cooking Spray

Directions:

Preheat oven to 350. Spray a casserole dish with cooking spray.

Slice the zucchini into ¼ inch slices and then cut in half so they are half circle shaped.

Dredge the zucchini in whole wheat flour.  Heat the olive oil on medium-high in a skillet. Cook the zucchini for 2 minutes on each side.

Remove the zucchini from the skillet and place on a paper towel lined plate to dry off the excess liquid.

In the casserole dish, layer the zucchini, pasta sauce, mozzarella cheese, basil, and then the parmesan cheese.  

Bake for 25-30 minutes until cheese is bubbly and golden brown.

Golden Zucchini Casserole

I found some golden zucchini and something called a flying saucer at the farmers market. I decided to stray away from my normal purchases of kale and tomato and give them a try. The golden zucchini tastes and looks like a mix between squash and zucchini. You really could use any kind of squash to make this recipe. It can be served alone, over a bed of greens, as a side dish, or we had it over pasta. 

 

Ingredients:

1 large golden zucchini, or two smaller zucchinis or squash

¾ cup whole wheat flour

2-3 tablespoons olive oil

1/3 jar of pasta sauce – we used a spicy marinara

1/3 cup shredded reduced fat mozzarella cheese

¼ cup roughly torn fresh basil

1/3 cup shredded parmesan cheese

Cooking Spray

Directions:

Preheat oven to 350. Spray a casserole dish with cooking spray.

Slice the zucchini into ¼ inch slices and then cut in half so they are half circle shaped.

 

Dredge the zucchini in whole wheat flour.  Heat the olive oil on medium-high in a skillet. Cook the zucchini for 2 minutes on each side.

Remove the zucchini from the skillet and place on a paper towel lined plate to dry off the excess liquid. 

 

In the casserole dish, layer the zucchini, pasta sauce, mozzarella cheese, basil, and then the parmesan cheese.  

 

Bake for 25-30 minutes until cheese is bubbly and golden brown.

We enjoyed it served over pasta.

 

Golden Zucchini Casserole 

Servings: about 2

Ingredients:

1 large golden zucchini, or two smaller zucchinis or squash

¾ cup whole wheat flour

2-3 tablespoons olive oil

1/3 jar of pasta sauce – we used a spicy marinara

1/3 cup shredded reduced fat mozzarella cheese

¼ cup roughly torn fresh basil

1/3 cup shredded parmesan cheese

Cooking Spray

Directions:

Preheat oven to 350. Spray a casserole dish with cooking spray.

Slice the zucchini into ¼ inch slices and then cut in half so they are half circle shaped.

Dredge the zucchini in whole wheat flour.  Heat the olive oil on medium-high in a skillet. Cook the zucchini for 2 minutes on each side.

Remove the zucchini from the skillet and place on a paper towel lined plate to dry off the excess liquid.

In the casserole dish, layer the zucchini, pasta sauce, mozzarella cheese, basil, and then the parmesan cheese.  

Bake for 25-30 minutes until cheese is bubbly and golden brown.