End of the Season Zucchini
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 vote5
1 ccolby-jack cheese
1 Tbsppaprika, hot
Tbspdry mustard, i prefer coleman's
1/2 conion, finely chopped
1/4 cgreen bell pepper
2 lbzucchini or summer squash
1/2 tspkosher salt
1/4 tspfreshly ground black pepper
1/2 cfresh bread crumbs
3 Tbspbutter, unsalted, melted
How to Make End of the Season Zucchini
- 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.