I’m always looking for simple recipes that make use of zucchini since I invariably end up with a few of these in my cart during grocery shopping. This vegetable casserole is a great one-dish meal that would be perfect for breakfast, dinner and everything in between. The recipe I followed uses zucchini but any kind of summer squash would work well here.
(Adapted from SaraFish’s recipe on RecipeZaar)
Ingredients:
1 cup corn (I used frozen)
Salt
Pepper
Garlic Powder
Red pepper flakes
Lemon-Pepper seasoning
2 eggs
¼ cup milk
3-4 Tbsp all-purpose flour
¼ cup bread crumbs
For the topping:
¼ cup dried bread crumbs
½ cup cheese (I used some leftover shredded mozzarella)
2 Tbsp cold butter
Method:
Preheat the oven to 350 degrees F. Line an 8 x 8-inch (or smaller) baking dish with foil and grease well.
Mix together the grated zucchini, corn, salt, pepper, garlic, red pepper flakes, and lemon-pepper seasoning. Add the milk, eggs, bread crumbs, and flour.
Combine everything together and transfer the mixture to the baking dish. Sprinkle with the cheese and remaining bread crumbs, and dot with butter before popping it into the oven.
Bake until the top is golden brown and forms a crust, 20 to 25 minutes. Keep under the broiler for 1 to 2 minutes till the cheese melts.
