Zucchini Squash Casserole
4 cups, diced, unpeeled zucchini
4 cups, diced, unpeeled summer squash
1 large green pepper, finely chopped (we substitute one can of chopped chilies)
1 cup of Italian seasoned bread crumbs
6 oz. shredded sharp cheddar cheese
½ cup olive oil
Salt and pepper to taste
2 large eggs, beaten
2 tablespoons fresh chopped or 2 teaspoons dried basil
Combine all ingredients in a large bowl, mixing well. Transfer to a 13 x 9 inch baking dish. Bake in a preheated 350 degree oven for 45 minutes, or until top is lightly browned. Serves 8.
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