Zucchini Heaven Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
We like to call this summer in a dish at our house. It's not your usual zucchini casserole. It's a big hit at home and for potlucks. Never any leftovers. This will be a summertime tradition at your house also. Once you try it you're hooked! Ingredients:
3 medium zucchini |
3 medium yellow squash |
1 large onion |
1 large green pepper |
2 (6 -8 ounce) cans mushrooms, drained or 12 -14 ounces fresh mushrooms, sliced |
2 large tomatoes |
3 tablespoons butter |
3 tablespoons flour |
3 tablespoons sugar |
2 cups shredded cheese |
breadcrumbs |
additional butter |
Directions:
1. Rinse zucchini and squash, slice lengthwise and quarter.
2. Boil in salted water until just tender. Drain and set aside.
3. In large nonstick skillet, sauté chopped onion, green pepper, and mushrooms in butter until tender.
4. Add diced tomatoes, flour and sugar. Cook and stir about 3 minutes until slightly thickened.
5. Coat a 9 x 13-inch pan with cooking spray.
6. Add zucchini and squash. Top with vegetable mixture. Top with cheese.
7. Top with enough bread crumbs to cover with a medium thickness. Dot with butter.
8. Bake at 350°F until bubbly and golden brown.
|
|