Zucchini Casserole with Stuffing

Ingredients and Weight:

• 2 medium zucchini (3 cups, sliced)
• 1 teaspoon kosher salt
• 1/2 cup chopped yellow onion
• 1/2 cup chopped bell pepper
• 1 cup crushed saltine crackers (about 30 crackers)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded Monterey Jack cheese

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Difficulty Level: 2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss zucchini slices with 1 teaspoon of salt. Let stand for 10 minutes.
3. Squeeze out excess moisture from the zucchini and transfer to a greased 9x13-inch baking dish.
4. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onion and bell peppers and cook until softened. Stir in the crackers, thyme, basil, and pepper.
5. In a separate bowl, whisk together the eggs, Parmesan, and Monterey Jack cheese.
6. Pour the egg mixture over the zucchini slices. Top with the cracker stuffing.
7. Bake for 45-50 minutes, or until the casserole is cooked through and the topping is golden brown.

Nutritional Information:

• Calories: 450
• Carbohydrates: 40g
• Protein: 25g
• Fat: 20g

Dish Characteristics:

• Savory and cheesy
• Warm and comforting
• Perfect for summer gatherings

User Comments:

• "This casserole was a hit at my family reunion. It's so easy and delicious!" - Sarah
• "The combination of zucchini and stuffing is genius. I love the flavors!" - Jessica
• "It's a great dish to bring to potlucks or picnics." - David

Special Precautions and Tips:

• Use fresh zucchini for the best flavor.
• Squeeze out as much moisture from the zucchini as possible before adding it to the casserole.
• If you don't have saltine crackers, you can use crushed Ritz crackers or bread crumbs.
• Serve the casserole warm with a side salad or bread.