End of the Season Zucchini

Name: End of the Season Zucchini
Yield: 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

By Marsha Gardner
@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 vote5

Serves:

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

Preheat the oven to 400°.

Spray a shallow 9"x13" baking dish with non-stick spray.
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.
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.
Bake about 30 minutes or until the crumbs are golden and the zucchini is cooked through.