End Of Summer Vegetable Casserole Recipe

Name: End Of Summer Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 small zucchini, cut in half lengthwise then into 1/4-inch slices; 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices; 2 green bell peppers, cut into bite-size strips; 2 red bell peppers, cut into bite-size strips; 3 banana (or hot) peppers, seeded and chopped; 2 sweet onions, sliced; 5 eggs; 1 cup heavy cream; 2 tablespoons all-purpose flour; 8 ounces processed cheese food (eg. Velveeta), cubed; 2 cups seasoned bread crumbs; 1 cup grated Parmesan cheese; garlic powder to taste (optional); onion powder to taste (optional); seasoned salt to taste (optional); black pepper to taste (optional)

Servings: persons

1/4 cup olive oil
3 small zucchini, cut in half lengthwise then into 1/4-inch slices
3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
2 green bell peppers, cut into bite-size strips
2 red bell peppers, cut into bite-size strips
3 banana (or hot) peppers, seeded and chopped
2 sweet onions, sliced
5 eggs
1 cup heavy cream
2 tablespoons all-purpose flour
8 ounces processed cheese food (eg. Velveeta), cubed
2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
garlic powder to taste (optional)
onion powder to taste (optional)
seasoned salt to taste (optional)
black pepper to taste (optional)

1
Pre-heat oven to 350 degrees F (190 degrees C).
2
Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
3
When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
4
Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup olive oil, 3 small zucchini, cut in half lengthwise then into 1/4-inch slices, 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices, 2 green bell peppers, cut into bite-size strips, and more.

Yes, End Of Summer Vegetable Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

End Of Summer Vegetable Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions