Lost & Found Zucchini Casserole
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
zucchini
diced |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
bread crumbs
|
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
| ½ | cup |
olive oil
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
zucchini
diced |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
bread crumbs
|
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
| 118 | ml |
olive oil
|
|
| 5 | ml |
basil
dried |
*
|
| 2 | large |
eggs
beaten |
|
Directions
In a bowl combine well the zucchini, green pepper, onion, bread crumbs, cheese, oil, basil, eggs, salt and pepper.
Transfer the mixture to a 13 x 9 inch baking dish and bake it in a preheated 350℉ (180℃) F oven for 45 minutes, or until the top is browned lightly.
