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Layered Italian Zucchini Casserole
Layered Italian Zucchini Casserole

Layered Italian Zucchini Casserole

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.
What You Need
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8 servings
Original recipe yields 8 servings
2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup OLIVO by CLASSICO Traditional Pasta Sauce
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Let's Make It
1
Heat oven to 400ºF.
2
Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
3
Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
4
Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad and warm crusty bread.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 380mg
17%
Total Carbohydrates 6g
2%
Dietary Fibers 1g
4%
Sugars 4g
8%
Protein 6g
12%
Vitamin A
25%
Vitamin C
6%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* 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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