Zucchini and Green Pepper Casserole

Quick, easy and it uses those zucchinis that everyone keeps giving you. Do ahead and put in the oven 45 minutes before dinner.
- Ready In:
- 1hr
- Serves:
- Units:
5
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ingredients
- 8 cups diced fresh zucchini, peel on
- 1 large green pepper, chopped
- 1 large onion, minced
- 1 cup dry breadcrumbs
- 1 cup sharp cheddar cheese, grated
- 1⁄2 cup lite olive oil or 1/2 cup virgin olive oil
- 1 teaspoon dried basil
- 2 eggs, beaten
- salt and pepper
directions
- Preheat oven to 350°F degrees.
- Butter a 13x9-inch oven-proof dish.
- In a large bowl mix all the ingredients, mix well.
- Turn into the casserole dish.
- Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.
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This was really delicious - and an easy way to use a lot of garden veggies. Instead of chopping the veggies, I sliced them thinly in the food processor, along with a small potato that needed cooking. I also used feta instead of cheddar, as my grocery store frequently does not have cheddar available. The feta goes beautifully with the veggies. I liked the fact that no sauteing was required.Reply
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