- 3 medium zucchini, sliced
- 3 tablespoons olive or vegetable oil, divided
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 tablespoon minced fresh basil
- 1 1/2 teaspoons minced fresh oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 1/2 cups dry instant stuffing mix
- 1/2 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add 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. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.