Zucchini Casserole

from Gourmet February 1984
Submitted by Mrs. Douglas Williamson, New York, New York

8 cups diced zucchini
1 large green bell pepper, chopped fine
1 large onion, chopped fine
1 cup stale bread crumbs
1 cup grated sharp Cheddar
1/2 cup olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried
2 large eggs, beaten well
Salt and pepper to taste.

In a bowl combine well the zucchini, the green pepper, the onion, the bread crumbs, the Cheddar, the oil, the basil, the eggs, and salt and pepper. Transfer the mixture to a 13- by 9-inch baking dish and bake in a preheated 350 degree oven for 45 minutes, or until the top is browned lightly. Serves 6 to 8.

I roughly halved the recipe.


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