• 17 Ratings

This rich and creamy vegetable casserole recipe is topped with mozzarella cheese and cracker crumbs and baked to a golden brown.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

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  • Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.

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  • Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Nutrition Facts

440 calories; 32 g total fat; 11 g saturated fat; 6 g polyunsaturated fat; 13 g monounsaturated fat; 188 mg cholesterol; 942 mg sodium. 568 mg potassium; 21 g carbohydrates; 5 g fiber; 8 g sugar; 23 g protein; 2041 IU vitamin a; 66 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 1 mcg vitamin b12; 525 mg calcium; 2 mg iron;

Reviews

17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0