Tuesday, July 20, 2010

Zucchini Casserole

This little creation was a "fridge clean-up" for me last night... But I think I'll keep it in the current round of awesome summer side-dishes, just for how yummy it turned out. It was light and healthy, but flavorful. And it used all of the vegetables that are pouring out of people's gardens right now, so it shouldn't cost you that much to throw together!

Zucchini Casserole
6-8 side servings (or 4, if you use it as a main dish)

  • 1 medium-large zucchini (or about 2 cups sliced)
  • 1 cup fresh or thawed sweet corn
  • 1/2 red pepper, diced
  • 1/4 medium onion, diced
  • 2 medium eggs
  • 1/2 tsp garlic salt
  • 2 TBSP half and half
  • 2/3 cup of bread crumbs (or two slices of wheat bread grated in food processor)
  • 2 TBSP freshly grated parmesan cheese
  • 2 TBSP butter, melted
  • Preheat oven to 375 degrees F.
  • Lightly spray a 2 qt baking dish, or a deep dish pie plate.
  • Wash and cut ends off of your zucchini. With a food processor with the slicing blade (or use a mandolin) slice zucchini very thin (almost ribbon thin). Place slices in a large bowl with your diced peppers and onions.
  • Mix together your eggs, HnH, and garlic salt. Season with a pinch of pepper if you like. Whisk together well and pour over top of your vegetables. Stir together to coat the vegetables. Pour into your baking dish and spread them around in an even layer.
  • Sprinkle the top with your freshly grated parmesan cheese, then bread crumbs, then melted butter.
  • Bake for 45 minutes. Let cool 5 minutes before serving.

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