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Garden Zucchini Antipasto Casserole

August 4, 2017 by Denise Leave a Comment

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. 

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.

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.

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. 

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.

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

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 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!

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.
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Garden Zucchini Antipasto Casserole

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.
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4 -6
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 large zucchini cut into â…› 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 to mato slices
  • 5 red onion slices

Instructions

  1. Preheat oven to 400 degrees F.
  2. Spray a baking dish.
  3. Layer zucchini, meat and cheese slices to fill the whole dish. I did zucchini -> meat -> cheese and repeat until the pan is full.
  4. Place the marinated artichoke hearts on top and pour some of the juice over the whole casserole.
  5. Bake for 1 hour.
  6. When done, take out and place tomato and onion slices over top.
  7. Broil for 5 minutes.

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more antipasto flavored dishes to try!

This pickled vegetable antipasto salad is a scrumptious dish perfect for a summer day lunch. Pickled vegetables and some traditional antipasto fixings are a great way to use all that produce from your garden.
Pickled Vegetable Antipasto Salad
This antipasto coleslaw is a nice change from your standard creamy coleslaw. A great low carb salad to take to a picnic!
Antipasto Coleslaw
This antipasto french bread pizza can be made in 15 minutes start to finish. An easy, tasty weekday meal or snack for the big game.
Antipasto French Bread Pizza
These antipasto stuffed raw peppers are the perfect low carb or Paleo lunch on the go.
Antipasto Stuffed Raw Peppers (low carb)

 

 

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

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