Zucchini Casserole I Recipe
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Zucchini Casserole I

By: Maria 
"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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (59)

What to Drink?
Wine Sauvignon Blanc
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 232 | Total Fat: 19.7g | Cholesterol: 68mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 8, 2004 by JOHNKARST   view full review
If you don't like this, you are not making it right! We use 1/2 the oil, bread crumbs instead...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 2, 2005 by Foodieforlife   view full review
A great dish to make if you have heaps of veggies you need used up. I made a number of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 6, 2005 by SPIDER3121   view full review
I cut the recipe in half and only used l/2 the oil and added Italian seasong and garlic powder...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 8, 2004 by Pammy101   view full review
"For a zucchini recipe, I thought it was pretty good. It was not watery like most zuke...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 8, 2004 by EFFERGIE   view full review
Very tastey! I used bread crumbs instead of corn flakes.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 8, 2004 by GLITTERLISA   view full review
This was another hit! I misread the teaspoon measurement for basil and put in 1 Tablespoon...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 8, 2004 by LESLIEKEILL   view full review
You can easily put too much oil in this which also makes everything seem soggy. Will have to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 26, 2005 by 155GILLIS   view full review
I used a mix of zucchini and yellow squash. So pretty to look at, and tasty, too!
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 2, 2006 by Heidi   view full review
This was so good! My husband who is not a huge fan of zucchini went back for seconds! I...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 8, 2004 by CONNIE   view full review
This was okay, but not great like the reviews said. Definately needed salt and pepper. Maybe...

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