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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

  1. Preheat oven to 350F degrees.
     
  2. In a 9x13-inch baking pan, place a layer of zucchini. 
     
  3. Layer onions, then the peppers and garlic.
     
  4. Sprinkle a layer of cheese, plus the meat if you want it.
     
  5. Keep layering until you use all the zucchini, onions, and peppers (and meat), adding the garlic every so often.
     
  6. Cover with foil and bake at 350F degrees for 25 minutes.
     
  7. Take out of the oven and remove the foil.
     
  8. Place the tomato slices on top and put a little Parmesan cheese.
     
  9. Add the croutons on top and put back into the oven for 5 minutes more. .

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