This garden zucchini antipasto casserole is the perfect dish to make with all of those huge zucchini you get from your garden this summer. Layers of zucchini, meats and cheeses are topped with artichokes, tomatoes and onions.
You would think I was sick of zucchini by now, wouldn’t you. I’ve been making so many zucchini recipes lately that you all are probably sick of them but I just can’t stop. I also have quite a few antipasto-ish recipes so it’s not surprising I put the two together to make this garden zucchini antipasto casserole. I tried a hasselback zucchini first but it was a flop. This casserole came out much better and was very tasty! So if you want to try something different with those big club zucchinis give this one a try.
Do you remember my Italian sub salad? It’s similar to this recipe. So if this one appeals to you, check that one out too. This is fairly simple. I sliced my zucchini uniformly with a mandoline like this and then layered whatever meats and cheeses I had in the refrigerator. I used hard salami, thin sliced ham, pepperoni, provolone and colby jack cheese. If you look below you can see how I layered them in the casserole dish. Then I took a jar of marinated artichoke hearts and scattered over the top. I also poured about half of the liquid that was left over top.
After baking for an hour to make sure the zucchini was done, I added thin slices of tomato and red onion on top placed it under the broiler for 5 minutes. This is like the topping you would get on an hot Italian sub.
Garden Zucchini Antipasto Casserole
You would be surprised at how tasty this. The salty meat and melted cheese blend in with the cooked zucchini. The tomatoes and onions give that fresh salad taste on top. This one’s a winner. It’s a great lower carb dish. And if you staring at a large crop of zucchini, check out this post for 21 delicious summer zucchini recipes for more ideas. Enjoy!
- 1 large zucchini cut into ⅛ inch slices
- 6 provolone cheese slices
- 5 salami slices
- 6 colby jack slices
- 5 ham slices
- 5 pepperoni slices
- 1 jar of marinated artichoke hearts
- 5 tomato slices
- 5 red onion slices
- Preheat oven to 400 degrees F.
- Spray a baking dish.
- Layer zucchini, meat and cheese slices to fill the whole dish. I did zucchini -> meat -> cheese and repeat until the pan is full.
- Place the marinated artichoke hearts on top and pour some of the juice over the whole casserole.
- Bake for 1 hour.
- When done, take out and place tomato and onion slices over top.
- Broil for 5 minutes.
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more antipasto flavored dishes to try!