Zucchini Cassarole Bread

Zucchini Cassarole Bread Recipe

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This is a good way to use that never ending zucchini come summer. It also makes a great pot luck dish.


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6 c
raw zucchini, coarsley chopped
2 1/2 c
1 large
sweet red onion, chopped
1 c
vegetable oil
1 c
sharp cheddar cheese, grated
eggs, beaten
1/2 large
bell pepper, finely chopped
1 Tbsp
italian seasoning
1/4 tsp
garlic powder
salt and pepper to taste
1 can(s)
tomatoes, drained and chopped (16 oz)
heaping tablespoons catsup

How to Make Zucchini Cassarole Bread


  • 1Combine all ingredients in a large bowl and blend well.
  • 2Bake in a lightly greased shallow pan for about 1 hour at 350 F
  • 3Cooking time may vary so test to see if it's done. This is best served hot, but it can be reheated. Makes good hors d'oeuveres if cut into bite sized pieces.

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About Zucchini Cassarole Bread

Course/Dish: Other Main Dishes

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