end of the season zucchini

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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.

★★★★★ 1 Review
serves 6

Ingredients For end of the season zucchini

  • 1 c
    colby-jack cheese
  • 2 lg
    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

  • 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.

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