Summer Vegetable Casserole


  • 1 cup Italian seasoned bread crumbs
  • 2 medium zucchini, unpeeled
  • 2 medium cucumbers, unpeeled
  • 1 sweet onion, peeled
  • 3/4 cup grated Swiss cheese
  • 3/4 cup grated Monterrey Jack Cheese
  • 1/2 tsp Italian dressing
  • Preheat oven to 350 degrees.
  • Butter a 2 quart casserole and sprinkle with a thin layer of bread crumbs.
  • Slice vegetables 1/4 inch thick.
  • Place a layer of zucchini in the casserole, sprinkle lightly with crumbs and dot with butter.
  • Add a layer of cucumbers add more crumbs, butter, then a layer of onions.
  • Add more crumbs and butter.
  • Top with 1/2 of cheeses and seasonings, then repeat layering.
  • Bake for 1 hour.
  • Other summer vegetables may be substituted if desired.

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