Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 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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Recipe Summary test

prep:
35 mins
bake:
20 mins
stand:
10 mins
total:
65 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 32g; cholesterol 188mg; saturated fat 11g; carbohydrates 21g; mono fat 13g; poly fat 6g; insoluble fiber 5g; sugars 8g; protein 23g; vitamin a 2040.8IU; vitamin c 66.1mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1.4mg; vitamin b6 0.5mg; folate 80.6mcg; vitamin b12 0.7mcg; sodium 942mg; potassium 568mg; calcium 525mg; iron 1.8mg.
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