End of the Season Zucchini

1
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.

Rating:

★★★★★ 1 vote

Serves:
6

Ingredients

Add to Grocery List

  • 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

How to Make End of the Season Zucchini

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.

Printable Recipe Card

About End of the Season Zucchini

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




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