End of the Season Zucchini

Marsha Gardner

By
@mrdick1950

What to do with plethora of zucchini in your garden that seems to multiply overnight?

I am always looking for ways to use the extra zucchini. I make zucchini relish, grate it into spaghetti sauce and casseroles and now a new casserole that my friends and family are actually asking for. Try it you will like it.


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Ingredients

1 c
colby-jack cheese
2 large
eggs
1 Tbsp
paprika, hot
Tbsp
dry mustard, i prefer coleman's
1/2 c
onion, finely chopped
1/4 c
green bell pepper
2 lb
zucchini or summer squash
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/2 c
fresh bread crumbs
3 Tbsp
butter, unsalted, melted

Directions Step-By-Step

1
Preheat the oven to 400°.

Spray a shallow 9"x13" baking dish with non-stick spray.
2
Mix the cheese, eggs, mustard, paprika, onion, and bell pepper in a large bowl.

Cut the ends off of the zucchini and discard. Quarter each squash lengthwise, then slice into 1/2 inch chunks.
3
Add the zucchini chunks to the cheese mixture along with the salt and pepper; mix well.

Spread the mixture in the prepared pan; sprinkle with bread crumbs and melted butter.
4
Bake about 30 minutes or until the crumbs are golden and the zucchini is cooked through.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy