Casserole, Fresh Zucchini Casserole

By Floridaberry

Ingredients

• 12 zuchini squash, thinly sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 (15-ounce) can tomato sauce
• 1 (8-ounce) package shredded mozzarella cheese
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 sleeve round buttery crackers, crushed
• 3 tablespoons butter, melted

Preparation

Step 1

In a large Dutch oven, combine squash, onion, and bell pepper, add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until vegetables are tender. Drain well.

2. Prehat oven to 350 degrees. Lightly grease a (3 x 9-inch) baking dish.

3. Spoon zucchini mixture into a large bowl. Stir in tomato sauce, cheese, eggs, Italian seasoning, and salt. Spoon into prepared dish.

4. In a small bowl, combine crackers and butter, Sprinkle evenly over zucchini mixture. Bake 50 minutes, or until center is set. Serve immediately.