End of Summer Vegetable Casserole Best Family Recipes

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End of Summer Vegetable Casserole

"This is a top notch recipe for overdue summer season if you have an abundance of ripe lawn fresh veggies. It's a amazing primary dish or side dish that even the picky children round here love!"

Ingredients :

1/four cup olive oil
three small zucchini, reduce in half of lengthwise then into 1/four-inch slices
three small yellow squash, cut in half of lengthwise then into 1/4-inch slices
2 inexperienced bell peppers, reduce into chunk-size strips
2 crimson bell peppers, cut into bite-size strips
three banana (or warm) peppers, seeded and chopped
2 sweet onions, sliced
5 eggs
1 cup heavy cream
2 tablespoons all-motive flour
8 ounces processed cheese meals (eg. Velveeta), cubed
2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
garlic powder to taste (non-compulsory)
onion powder to flavor (optionally available)
seasoned salt to taste (non-compulsory)
black pepper to flavor (non-compulsory)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H40M

Pre-heat oven to 350 levels F (a hundred ninety degrees C).
Heat olive oil in a massive skillet over medium excessive warmness. Add zucchini, yellow squash, inexperienced and purple bell pepper, and onions; cook, stirring on occasion until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
When vegetables are tender, drain skillet of extra liquid and set up inside the bottom of a huge glass baking dish. Season as desired with seasonings of preference, and stir to combo flavors. Distribute cheese cubes evenly over the vegetables. Pour within the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
Bake within the preheated oven for 45 mins to one hour, or until bubbling hot. Remove cover over the last 15 mins to brown pinnacle lightly. Serve right away.

Notes :

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