Best Zucchini Artichoke Casserole Recipes

Italian Zucchini and Artichoke Casserole (Rapid Fat Loss) image

Provided by mayness

Categories Artichoke

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

8 ounces tomato sauce
2 large zucchini, sliced
1/2 cup onion, sliced
14 ounces artichoke hearts, in brine
1 cup fat free mozzarella cheese, shredded
italian seasoning
salt
pepper
garlic powder

Steps:

Preheat oven to 350°F.
Spread a thin layer of tomato sauce on the bottom of a large baking dish.
Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
If necessary, remove lid and cook a few more minutes to brown cheese.

Nutrition Facts : Calories 141.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 582.6, Carbohydrate 22.8, Fiber 11.8, Sugar 8.7, Protein 14.8

Zucchini-Artichoke Casserole Recipe image

Provided by á-3711

Number Of Ingredients 9

1 9 oz. package frozen artichoke hearts
2 T water
4 cups zucchini, sliced 1/4 inch thick (about 1 lb. or 3 medium zucchini)
2 cups mushrooms, halved
2 T finely chopped green onion
2 garlic cloves, minced
1 T butter
2 tomatoes, cut into wedges and seeded
1/4 cup grated Parmesan cheese

Steps:

In a 2-quart, microwave-safe casserole dish, cook the artichokes and water, covered, on high until thawed, about 4 minutes. Stir. Mix in the zucchini, mushrooms and green onions. Cover and cook on high 10 minutes, stirring once halfway through the cooking time, until just tender. Drain well and return vegetables to casserole. Stir in the garlic and dot with butter. Cover and cook on high for 1 minute. Stir in the tomatoes an sprinkle with cheese. Let stand 2 minutes before serving.