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Farmer's Market Zucchini Casserole

A creamy, cheesy casserole featuring layers of fresh zucchini, bell peppers, and cherry tomatoes topped with crispy breadcrumbs, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, sliced
  • 1 cup cherry tomatoes, halved
  • 1 large bell pepper, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
Dairy and Eggs
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 2 large eggs
Toppings and Seasonings
  • 1 cup breadcrumbs For topping
  • to taste Salt and pepper
  • to taste Olive oil For sautéing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
  3. Add the sliced zucchini and bell pepper to the skillet, stirring until just tender. Toss in the halved cherry tomatoes and cook for another couple of minutes.
  4. In a bowl, combine the sautéed vegetables with the eggs, shredded cheese, salt, and pepper. Stir to mix well.
  5. Pour the vegetable mixture into a greased casserole dish. Top it generously with breadcrumbs.
  6. Bake in the oven for 25-30 minutes, or until the top is golden brown.
  7. Let the casserole cool for a few minutes before serving. Enjoy!

Notes

Feel free to swap out the veggies based on what you have on hand—mushrooms, spinach, or even corn work beautifully! Don’t rush the sautéing stage; it’s crucial for developing the dish’s flavors.