Zucchini Casserole I

Zucchini Casserole I

65

"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."
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Ingredients

1 h 15 m servings 232 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  2. 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.
  3. Bake in the preheated oven for 45 minutes, or until top is golden brown.

Reviews

65
  1. 86 Ratings

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Most helpful positive review

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, dependi...

Most helpful critical review

This was okay, but not great like the reviews said. Definately needed salt and pepper. Maybe more cheese and seasonings would help.

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, dependi...

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 revi...

"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 ...

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...

Very tastey! I used bread crumbs instead of corn flakes.

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 oi...

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.

I used a mix of zucchini and yellow squash. So pretty to look at, and tasty, too!

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 th...