Recipe End of Summer Vegetable Casserole (Main Dish)

Required Ingredients:

• 1/4 cup olive oil
• 3 small zucchini, cut in half lengthwise then into 1/4-inch slices
• 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
• 2 green bell peppers, cut into bite-size strips
• 2 red bell peppers, cut into bite-size strips
• 3 banana (or hot) peppers, seeded and chopped
• 2 sweet onions, sliced
• 5 eggs
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 8 ounces processed cheese food (eg. Velveeta), cubed
• 2 cups seasoned bread crumbs
• 1 cup grated Parmesan cheese
• garlic powder to taste (optional)
• onion powder to taste (optional)
• seasoned salt to taste (optional)
• black pepper to taste (optional)

Preparing/Cooking:

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

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