Bubbly Zucchini-Mozzarella Casserole

Serves: 8
Total Calories: 322


2 zucchini, sliced
1 yellow squash, sliced
3 (4-ounce) cans sliced mushrooms, drained
2 (14 1/2-ounce) cans diced Italian tomatoes with olive oil
Italian seasoning to taste
1 (8-ounce) package sliced pepperoni
1 (8-ounce) package shredded mozzarella cheese


Layer zucchini and squash in a lightly greased 13"x9" baking pan. Top with mushrooms and tomatoes; sprinkle with Italian seasoning. Top with pepperoni. Bake, covered, at 350 degrees for about one hour, until pepperoni is golden and vegetables are tender. Sprinkle with cheese; bake for an additional 10 minutes, or until cheese is melted.

Tip: Herbal sun tea is refreshing and so easy to make. Place 4 to 6 teabags in a 2-quart glass container filled with water and secure the lid. Place outside in the sunlight for 3 to 5 hours. Pour servings into ice-filled glasses and add sugar to taste...ahhh.

Nutritional Facts:

Serves: 8
Total Calories: 322
Calories from Fat: 170

This Bubbly Zucchini-Mozzarella Casserole recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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