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Zucchini Casserole I
SUBMITTED BY:
Maria
PHOTO BY:
Allrecipes
"This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes."
RECIPE RATING:
Read Reviews
(34)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
45 Min
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 cups diced zucchini
1 red bell pepper, chopped
1 cup cornflakes cereal
1 cup shredded Cheddar cheese
1/2 cup olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
Bake in the preheated oven for 45 minutes, or until top is golden brown.
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REVIEWS
Reviewed on Dec. 2, 2005 by Foodieforlife
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Foodieforlife
Dec. 2, 2005
A great dish to make if you have heaps of veggies you need used up. I made a number of changes, the most significant being leaving out the eggs and cutting down the oil (seeing as previous reviewers found it somewhat mushy). I added chopped eggplant, tomato, and onion as well as 3 cloves of minced garlic - tossing the whole thing with italian seasoning, salt and pepper and fresh basil. I put a thin covering of bread crumbs on top instead of mixing it in (which would also cut down the mushiness), and added a layer of cheese in the last 10 minutes in the oven. At 40 minutes, the veggies were crisp without being overcooked, which in my book made them perfect! While I wouldn't have thought to put on breadcrumbs before finding this recipe, they made it more filling and added a nice flavour. The whole thing was so tasty, that despite the fact that I thought I had made HEAPS, every last bit was gobbled up! I think this would be a great recipe to make for a potluck dinner - incredibly simple but SO satisfying and tasty that it makes you look like you put in a lot of effort!
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19 users found this review helpful
A great dish to make if you have heaps of veggies you need used up. I made a number of...
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Reviewed on Jan. 8, 2004 by JOHNKARST
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JOHNKARST
Jan. 8, 2004
If you don't like this, you are not making it right! We use 1/2 the oil, bread crumbs instead of corn flake crumbs, add onion and tarragon instead of basil. Also use different cheeses, depending on what we have. This is one of our favorites!!!!
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19 users found this review helpful
If you don't like this, you are not making it right! We use 1/2 the oil, bread crumbs instead...
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Reviewed on Jan. 8, 2004 by Pammy101
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Pammy101
Jan. 8, 2004
"For a zucchini recipe, I thought it was pretty good. It was not watery like most zuke casseroles. I used Italian flavored bread crumbs instead of the corn flakes and omitted the basil and it had wonderful flavor!"
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12 users found this review helpful
"For a zucchini recipe, I thought it was pretty good. It was not watery like most zuke...
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Reviewed on Jan. 8, 2004 by LESLIEKEILL
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LESLIEKEILL
Jan. 8, 2004
You can easily put too much oil in this which also makes everything seem soggy. Will have to try it a few more times to how it goes.
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9 users found this review helpful
You can easily put too much oil in this which also makes everything seem soggy. Will have to...
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Reviewed on Jan. 8, 2004 by CONNIE
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CONNIE
Jan. 8, 2004
This was okay, but not great like the reviews said. Definately needed salt and pepper. Maybe more cheese and seasonings would help.
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8 users found this review helpful
This was okay, but not great like the reviews said. Definately needed salt and pepper. Maybe...
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Reviewed on Dec. 6, 2005 by SPIDER3121
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SPIDER3121
Dec. 6, 2005
I cut the recipe in half and only used l/2 the oil and added Italian seasong and garlic powder and put more cheese on top the last ten minutes. With only half the recipe it only took 30 minutes to bake. We really like it. Definitely will make it again.
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6 users found this review helpful
I cut the recipe in half and only used l/2 the oil and added Italian seasong and garlic powder...
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Reviewed on Jan. 8, 2004 by GLITTERLISA
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GLITTERLISA
Jan. 8, 2004
This was another hit! I misread the teaspoon measurement for basil and put in 1 Tablespoon (instead of 1 teaspoon) and people still loved it. I thought it was a bit oily with 1/2 cup of olive oil, so next time I might put only 1/4 cup or no olive oil. I was worried that the basil was overpowering, but there weren't any leftovers. Thanks for posting this recipe Maria.
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6 users found this review helpful
This was another hit! I misread the teaspoon measurement for basil and put in 1 Tablespoon...
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Reviewed on Aug. 2, 2006 by Heidi
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Heidi
Aug. 2, 2006
This was so good! My husband who is not a huge fan of zucchini went back for seconds! I did add cooked chiken in which I added salt, pepper, garlic and ceyenne pepper to and to me it made the whole thing a true supper! YUMMY! Thank you for the recipe!
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5 users found this review helpful
This was so good! My husband who is not a huge fan of zucchini went back for seconds! I...
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Reviewed on Dec. 26, 2005 by
155GILLIS
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155GILLIS
Dec. 26, 2005
I used a mix of zucchini and yellow squash. So pretty to look at, and tasty, too!
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5 users found this review helpful
I used a mix of zucchini and yellow squash. So pretty to look at, and tasty, too!
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Reviewed on Jan. 8, 2004 by EFFERGIE
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EFFERGIE
Jan. 8, 2004
Very tastey! I used bread crumbs instead of corn flakes.
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5 users found this review helpful
Very tastey! I used bread crumbs instead of corn flakes.
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