Zucchini and Green Pepper Casserole

“Lovely way to serve Zucchini,its nice to able to prepare in advance so you can just pop it in the oven.I did substitute the green pepper for Red and half the chedder for a blue cheese(alocal on e here in S.Africa)just for a variation.”

“This was really delicious – and an easy way to use a lot of garden veggies. Instead of chopping the veggies, I sliced them thinly in the food processor, along with a small potato that needed cooking. I also used feta instead of cheddar, as my grocery store frequently does not have cheddar available. The feta goes beautifully with the veggies. I liked the fact that no sauteing was required.”

“Very savory! I cut this recipe in half and baked it in an 8×8 dish, no problem.I used both fresh green and yellow peppers. (which normally I don’t eat peppers at all!)I loved the flavors…but do eat it right from the oven; it didn’t reheat well. (was mushy)”

“Great recipe! My husband isn’t a huge zucchini fan yet he ate 1/4 of a pan of this! Will be making this often!”

“Delicious!It’s a casserole, but the veggies get more of a roasted flavor.I used green and yellow zucchini for color.For the olive oil, I used 1/4 cup olive oil and the other 1/4 cup melted butter.Yummy!Thanx for sharing!”