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Zucchini Casserole

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 large zucchini squash
4 large slicing tomatoes
4 large sweet onions
1 large can (28 oz.) Ro*Tel
McCormick salt-free garlic and herb seasoning (as needed)
Cajun seasoning
1 package (4 cups) Kraft Mexican Cheese
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Let's Make It
1
Preheat oven to 350 degrees F. Slice zucchini squash (halved and length-wise), tomatoes and onions. Drain Ro*Tel and set aside.
2
Begin layering vegetables in 9x11 casserole pan; layer onions, zucchini, tomatoes (on top of each layer, season with garlic/herb seasoning and your favorite Cajun seasoning). Then add the drained Ro*Tel on top of first three layers. Continue to layer and season until all vegetables have been used.
3
Bake for 45 minutes-1 hour. Take out and drain liquid from vegetables. Add 2-4 cups of Kraft Mexican cheese (depends on how much cheese you like) and place back in oven for 15 minutes for cheese to melt and brown. Remove from oven and spoon out into bowls.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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