Recipe 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."
Watch video tips and tricks
red bell pepper, chopped
shredded Cheddar cheese
salt and pepper to taste
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!!!!
This was okay, but not great like the reviews said. Definately needed salt and pepper. Maybe more cheese and seasonings would help.
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!
"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
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.
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 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Casserole I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple roasted zucchini casserole.
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
Discover the secret that makes these crabless cakes taste like the real deal.