Wednesday, June 27, 2018

Cheap Eats: Baked Zucchini Casserole


Credit where credit is due!

My 13 year old son designed and created this Cheap Eats recipe!

While cutting zucchini for baked breaded zucchini, my son noticed that we had some left over slices.  He immediately said, "Mom, I'll bet we could make a really neat little casserole with those!" 
"Go for it!"  I relied as I cut him loose to create!


 Step-by-Step instructions


Step 1:

Layer zucchini slices in the bottom of a casserole dish.   We sliced one medium zucchini.
 Just use as many as will fit in your desired casserole dish. 

 Step 2:  Make marinara sauce.  
We used one large can of salt free crushed tomatoes, basil, garlic powder, onion powder, Italian seasoning, and Zesty Country salt free seasoning.  You can use whatever blend of salt free seasoning that you'd like.  We also added 1 tsp. of sugar.  Whenever you are working with tomato just a dash of sugar will take away the tart flavor of the tomatoes.  We literally opened the can and added the spices directly to the can and stirred everything together. 

Step 3:  

Layer the marinara sauce over the top of the zucchini slices. 
 Use enough marinara sauce to cover the zucchini nicely.  You may have some marinara sauce left over.  That's fine.  No need to cook the marinara sauce ahead of time.  You are going to throw the whole thing into the oven to bake.  

Step 4:  

Sprinkle with some nutritional yeast.  Cover with foil and bake at 375 degrees for 30 minutes.  
Uncover and bake another 10 minutes.  Serve with salad and fresh fruit!  Yum!!  


1 medium zucchini - sliced into rounds
1 - 28 oz. can salt-free tomato puree
1 Tbsp Italian seasoning
2 tsp. onion powder
1 tsp. garlic powder 
1 tsp. basil
2 tsp. salt free seasoning (your choice) 
1 tsp. sugar (optional)
2 Tbsp nutritional yeast


Slice enough zucchini to fit into desired casserole dish.  
Open the can of tomatoes.  Add the spices and sugar to the can and stir.  
Top the zucchini with enough marinara sauce to nicely cover it. 
 Sprinkle with nutritional yeast. 

Cover with foil.  Bake at 375 degrees for 30 minutes.  Uncover and bake an additional 10 minutes.  

Serve with fresh fruit and a salad!  



  1. nice, simple, could work with other squashes, too. I'll have to give it a try as it looks like there could be bumper crops of zukes and crook neck this summer!

    1. Awesome! Let us know what you think. Larry took our entire container of it to work and ate it for lunch.