I am breaking into my stockpile of recipes again. This time it is my Zucchini and Squash Casserole. It is a delicious casserole that is light enough to enjoy even with the heat of summer.
3 large zucchini, chopped
2 medium yellow summer squash, chopped
1 can petite diced tomato with minced garlic and olive oil, drained (I tend to buy the Del Monte brand but some stores offer their version at a better price.)
1 medium onion, chopped
3 large eggs, beaten
1.5 tablespoons Nature’s Seasons: Seasoning Blend
1 cup grated mozzarella (set aside about another 1/2 cup)
1/2 teaspoon pepper
2 slices wheat bread torn into small bits
Preheat oven to 350. Spray a 9 x 13-inch baking dish and set aside. Put the squash, zucchini, and onions in a large pot with a small amount of water over medium heat. Bring to a simmer and cook until tender, 8 -10 minutes, then drain into colander. After you are sure the excess water has completely drained pour mixture in bowl, add your drained tomatoes, and 1 cup mozzarella. Gently mix ingredients together. Pour the vegetable and cheese mixture into pan. In a separate bowl combine eggs, Natures Seasons, and pepper. Pour mixture over veggies. Place baking dish into the oven for 20 minutes. Top with the bread bits and cheese. Bake an additional 10-15 minutes.
***And don’t forget to come back and let me know how the Zucchini and Squash Casserole works out for you.***