end of the season zucchini
(1 rating)
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.
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(1 rating)
yield
6 serving(s)
Ingredients For end of the season zucchini
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1 ccolby-jack cheese
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2 lgeggs
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1 Tbsppaprika, hot
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Tbspdry mustard, i prefer coleman's
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1/2 conion, finely chopped
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1/4 cgreen bell pepper
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2 lbzucchini or summer squash
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1/2 tspkosher salt
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1/4 tspfreshly ground black pepper
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1/2 cfresh bread crumbs
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3 Tbspbutter, unsalted, melted
How To Make end of the season zucchini
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1Preheat the oven to 400°. Spray a shallow 9"x13" baking dish with non-stick spray.
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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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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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4Bake about 30 minutes or until the crumbs are golden and the zucchini is cooked through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for End of the Season Zucchini:
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