Zucchini Casserole Italian Style - Kraft Recipes Top
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Zucchini Casserole Italian Style

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  • Wash zucchini carefully and slice approx. 1/4" thick with skin on (discard ends). In large skillet place olive oil and heat, then add zucchini. Lightly brown on both sides and repeat until all zucchini lightly fried - drain well on paper towels. At the same time in another skillet brown the Italian sausage. Mix wine with spaghetti sauce in bowl or large measuring cup.
  • Lightly coat 13x8x3-inch pan with non-stick. Single layer 1/2 cooked zucchini on bottom of pan. Layer 1/2 cooked sausage over that. Light layer of Kraft Parmesan mix. Pour 1/2 sauce/wine mixture over that. Layer 1/2 Monterey Jack cheese. Repeat. *Note: salt and pepper to taste zucchini if desired-not necessary.
  • Cook 30 minutes at 350°F or until sauce bubbles and cheese is melted and lightly browned on top.


This is better if a least refrigerated a few hours before cooking or overnight. Can be cooked and frozen for microwave ease or frozen uncooked. Can be substituted as a main dish in place of lasagna with salad and garlic bread. Wine optional - red makes it more robust, my mom uses white Rhine wine and it's equally good. Any size pan will work - just keep your layers equal. I also use Kraft Mozzarella or Pepper Jack Cheese for a change of pace. Don't let all that summer zucchini go to waste!

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