Recipe--Zucchini Squash Casserole

One of our favorite recipes to use up zucchini and summer squash from our gardens is this delicious casserole. We always have a bounty of these two vegetables, and this recipe uses a lot. So hopefully you all still have some remaining zucchini and squash coming from your garden and can give this a try!

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.