END OF SUMMER VEGETABLE CASSEROLE

End of Summer Vegetable Casserole image

This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!

Provided by THEPITCLUB

Categories Fruits and Vegetables Vegetables Squash

Time 1h40m

Yield 6

Number Of Ingredients 17

Previous Next

Ingredients

¼ cup olive oil
3 small zucchini, cut in half lengthwise then into 1/4-inch slices
3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
2 green bell peppers, cut into bite-size strips
2 red bell peppers, cut into bite-size strips
3 banana (or hot) peppers, seeded and chopped
2 sweet onions, sliced
5 eggs
1 cup heavy cream
2 tablespoons all-purpose flour
8 ounces processed cheese food (eg. Velveeta), cubed
2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
⅛ teaspoon garlic powder to taste
⅛ teaspoon onion powder to taste
⅛ teaspoon seasoned salt to taste
⅛ teaspoon black pepper to taste

Steps:

Pre-heat oven to 350 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.

Nutrition Facts : Calories 668.1 calories, Carbohydrate 50.8 g, Cholesterol 200.5 mg, Fat 40.3 g, Fiber 6.2 g, Protein 27.9 g, SaturatedFat 18.1 g, Sodium 1653.3 mg, Sugar 12.9 g