Rating: 4 stars
16 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!

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Recipe Summary

cook:
1 hr 10 mins
total:
1 hr 40 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pre-heat oven to 350 degrees F (190 degrees C).

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  • Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.

  • When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.

  • Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.

Nutrition Facts

668 calories; protein 27.9g; carbohydrates 50.8g; fat 40.3g; cholesterol 200.5mg; sodium 1653.3mg. Full Nutrition
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