Zucchini and Banana Pepper Casserole
My brother's favorite zucchini casserole could easily be called zucchini and sliced tomato casserole, but he really loves the banana peppers the best. They give a mellow vegetable, the zucchini, a bit of zip, and the whole casserole is really good.
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 1 medium zucchini, cut into 1/4-inch coins
- 1 meduim white onion, sliced 1/4-inch thick
- 1 large bell pepper, sliced thin
- 8 sweet banana peppers, sliced thin
- 5 cloves garlic, minced
- 4 large red tomatoes, sliced 1/2-inch thick
- 1/2 cup grated Parmesan
- 3/4 cup seasoned croutons
Instructions
- Preheat oven to 350F degrees.
- In a 9x13-inch baking pan, place a layer of zucchini.
- Layer onions, then the peppers and garlic.
- Sprinkle a layer of cheese, plus the meat if you want it.
- Keep layering until you use all the zucchini, onions, and peppers (and meat), adding the garlic every so often.
- Cover with foil and bake at 350F degrees for 25 minutes.
- Take out of the oven and remove the foil.
- Place the tomato slices on top and put a little Parmesan cheese.
- Add the croutons on top and put back into the oven for 5 minutes more. .
