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Loose Zucchini Casserole

Vegetarian

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This is a loosely packed zucchini casserole. Zucchini is the perfect summer vegetable for baking- it has deep flavors that open up in the baking process, yet it remains fresh since it's a close relative of cucumber and squash. Paired with a little cheese and a crusty top, it will take you to culinary paradise!

Prep Time 1 hour

Serves: 6

Difficulty Level: Low

Loose Zucchini Casserole

Ingredients for casserole:

Zucchini - 2 1/2 lb. (1/4-inch-thick slices)

Red bell pepper - 1 (diced)

Yellow onion - 1/2 (chopped)

Olive oil - 3 tbsp.

Salt and Pepper - to taste

Heavy cream - 3/4 cup

Eggs - 2 large

Cheddar cheese - 8 oz.

Garlic - 3 cloves (chopped)

Parmesan cheese - 1/2 cup grated

Parsley - 1/3 cup (chopped)

Breadcrumbs - 1 1/2 cups

Butter - 1/2 stick

Method of preparing the casserole:

Preheat the oven to 400°F. On a large sheet tray, combine the zucchini, bell pepper, and onion. Drizzle with oil, season, and toss.
Bake for 30 minutes and drain through a colander. Press to release liquids. Pat with a towel and set aside.
In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, 1/4 cup of the parmesan cheese, and all but 2 tablespoons of parsley (reserve this for later).
Mix in the zucchini mix. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
Reduce the oven temperature to 350°F. In a small bowl, combine the breadcrumbs and melted butter.
Mix in the remaining 1/4 cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle on top and bake for 35-40.
If the topping is browning too quickly, cover loosely with a piece of foil. Let rest for 10 minutes, then serve.

Source: https://www.thepioneerwoman.com/

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