Zucchini Casserole I Recipe - Allrecipes.com
Zucchini Casserole I Recipe
  • READY IN hrs

Zucchini Casserole I

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 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!!!!

 
Most Helpful Critical Review
Jan 08, 2004

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

 
Dec 02, 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!

 
Jan 08, 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!"

 
Dec 06, 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.

 
Jan 08, 2004

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

 
Jan 08, 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.

 
Jan 08, 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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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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