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 Time10minutes
Cook Time1hour5minutes
Total Time1hour15minutes
Servings4-6
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
1large zucchini cut into ⅛ inch slices
6provolone cheese slices
5salami slices
6colby jack slices
5ham slices
5pepperoni slices
1jar of marinated artichoke hearts
5 tomato slices
5red onion slices
Instructions
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.