End of the Season Zucchini
By
Marsha Gardner
@mrdick1950
1
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.
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:
6
Ingredients
-
1 ccolby-jack cheese
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2 largeeggs
-
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
- 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.
About End of the Season Zucchini
Course/Dish: Vegetables Side Casseroles
Other Tag: Quick & Easy
