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Methodist Women Bearing Casseroles: Recipe Friday: Zucchini Casserole

This week: Zucchini Casserole
  • 8 cups diced or grated zucchini
  • 1 large green pepper, chopped
  • 1 large onion,chopped
  • 1 cup breadcrumbs (italian seasoned works best)
  • 1/2 cup grated sharp cheddar
  • 1/2 cup grated monterrey jack cheese
  • 1/2 cup olive oil
  • 1 tbsp basil
  • 2 large eggs, beaten well

In a large mixing bowl, beat eggs well and add in other ingredients (add cheese last). Mix well. Pour into a 13x9 baking pan or dish and bake at 350°F for 45 minutes.

 
Note: I prefer the consistency you get by grating the zucchini rather than diced as this makes the dish more of a crustless quiche.
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