Zucchini Cassarole Bread

Zucchini Cassarole Bread

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Stephanie Morris


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


★★★★★ 1 vote

1 Hr


  • 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
  • 8
    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)
  • 4
    heaping tablespoons catsup

How to Make Zucchini Cassarole Bread


  1. Combine all ingredients in a large bowl and blend well.
  2. Bake in a lightly greased shallow pan for about 1 hour at 350 F
  3. Cooking 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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