end of the season zucchini
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.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1 cup colby-jack cheese
- 2 large eggs
- 1 tablespoon paprika, hot
- tablespoon dry mustard, i prefer coleman's
- 1/2 cup onion, finely chopped
- 1/4 cup green bell pepper
- 2 pounds zucchini or summer squash
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh bread crumbs
- 3 tablespoons butter, unsalted, melted
How To Make end of the season zucchini
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Step 1Preheat the oven to 400°. Spray a shallow 9"x13" baking dish with non-stick spray.
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Step 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.
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Step 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.
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Step 4Bake about 30 minutes or until the crumbs are golden and the zucchini is cooked through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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