Zucchini Casserole I

Zucchini Casserole I

65

"This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes."

Ingredients

1 h 15 m {{adjustedServings}} servings 232 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  2. In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
  3. Bake in the preheated oven for 45 minutes, or until top is golden brown.
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Reviews

65
  1. 86 Ratings

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If you don't like this, you are not making it right! We use 1/2 the oil, bread crumbs instead of corn flake crumbs, add onion and tarragon instead of basil. Also use different cheeses, dependi...

A great dish to make if you have heaps of veggies you need used up. I made a number of changes, the most significant being leaving out the eggs and cutting down the oil (seeing as previous revi...

"For a zucchini recipe, I thought it was pretty good. It was not watery like most zuke casseroles. I used Italian flavored bread crumbs instead of the corn flakes and omitted the basil and ...