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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.

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 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 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.