Zucchini and Eggplant Bake

Recipe by Chef #635570
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat to 350°F.
  • Grease 3 quart baking dish.
  • Using 12 inch saute pan, heat olive oil over medium heat and saute zucchini, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
  • In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
  • Add veggie mixture to egg mixture in bowl. Stir well.
  • Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
  • Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.
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