End of the Season Zucchini
By
Marsha Gardner
@mrdick1950
1
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.
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
- 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
- 1Preheat the oven to 400°.
Spray a shallow 9"x13" baking dish with non-stick spray. - 2Mix 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. - 3Add 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. - 4Bake about 30 minutes or until the crumbs are golden and the zucchini is cooked through.
About End of the Season Zucchini
Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy
