Ingredients
- 4 small zucchini squash, thinly sliced (2½ to 3 cups)
- 2 tbsp chopped onion
- 3 tbsp margarine or butter
- 2 tomatoes
- 1 tbsp grated Parmesan cheese
- 1 tsp sugar
- ¾ tsp salt
- ½ tsp oregano
- ⅛ tsp garlic salt
- ⅛ tsp pepper
- 4 Oz. mozzarella cheese, grated
- 2 tsp margarine or butter
- ½ to ¾ cup Pepperidge Farm stuffing
Make it step by step
- Sauté zucchini and onion in margarine until limp. Place in oiled dish.
- Top with the 2 tomatoes which have been peeled and cut in wedges.
- Mix the Parmesan cheese, sugar, salt, oregano, garlic salt and pepper and sprinkle over the tomatoes.
- Sprinkle with grated mozzarella cheese. Top with 2 Tsp margarine or butter mixed with Pepperidge Farm stuffing.
- Bake in 350 °F oven for 15 to 20 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.