Zucchinni Casserole
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄2 cup green pepper, chopped
- 1 1⁄2 cups mushrooms, sliced
- 1⁄4 cup onion, chopped
- 2 tablespoons butter
- 3 medium zucchini, sliced
- 1 tablespoon basil, chopped
- 1 tablespoon parsley, chopped
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup grated Italian cheese blend, such as Kraft brand
- salt
- pepper
- 2 medium tomatoes, sliced
- 8 ounces mozzarella cheese, grated
directions
- Saute peppers, mushrooms & onions in butter, adding fresh herbs to wilt. Place in bottom of 13x9 casserole dish. Toss squash with bread crumbs and parmesan/romano cheese blend,adding salt and pepper. Place squash mixture over veggies in dish.Bake at 375 for 20 minutes. Top with sliced tomatoes & return to oven for 10 minutes. Top with mozzarella and return to oven until cheese melts.
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Reviews
-
My husband gave this a "10" on a scale of 1-10, which says a lot since he has been subjected to numerous vegetarian entrees this summer. I served this with a side salad, and it was a filling dinner. I used prepared bread crumbs instead of fresh, and I used parmesan cheese rather than the "blend," as specified in the recipe. This was a delicious way to use summer farmer's market zucchini, tomato and bell pepper. I will be just as good in the winter with frozen veggies.
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<p>I've found my love of reading includes browsing and collecting retro cookbooks and home type magazines. Probably my biggest pet peeve (or maybe should say sadness) is what passes for food today...especially in chain restaurants. Much of it is processed beyond recognition ! It's SO much healthier and cheaper to cook and enjoy ALL kinds of dishes at home. If it can be ordered out, it CAN actually be prepared at home (LOL) You're in control and only are limited by your imagination.</p>
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