Mini Squash Casseroles
Happy Autumn everyone!! Well at least it says it’s Autumn on the Calendar here in the USA. I’m really still waiting for it to arrive. One good thing about the weather staying warm is that we are still harvesting a few vegetables from our garden and in this recipe I used eggplant, zucchini and onion from our garden. We still have quite a few tomatoes and carrots too. I will miss our garden when it’s gone…. You can double this recipe up and make one big casserole if you prefer. You will need to increase the baking time to 30-45 minutes.
I like making personal sized pizzas so I decided to make personal sized casseroles
What You Need
2 Cups zucchini, thinly sliced (about 3 medium zucchini)
1 Cup red bell pepper, thinly sliced ( l large bell pepper)
1/2 Cup onion, thinly sliced (about 1/2 large white onion)
2 Cups eggplant peeled and thinly sliced (about 1 medium eggplant)
1 Clove garlic (crushed)
1 tsp. Black pepper
3 Tbs. olive oil
1/4 Cup olive oil mayonnaise
1/2 Cup mozzarella cheese (grated)
1/2 Cup corn flake crumbs (divided)
Nonstick cooking spray
2 Large ramekins ( 8 oz.)
Skillet (nonstick works best)
Large mixing bowl
Spatula or slotted spoon
Before You Start- Preheat oven to 350 and spray the inside of the ramekins with nonstick cooking spray.
Lets Make it! In a skillet over medium high heat add olive oil, onion, garlic, zucchini, bell pepper and eggplant sprinkle with black pepper, cook until tender (about 10 to 15 minutes). Using a spatula or slotted spoon flip and turn the vegetables occasionally. Set aside to cool for about 10 minutes.
In a mixing bowl whisk eggs and mayonnaise together until well incorporated slowly add cheese and continue to whisk. Add vegetables and mix well with a spoon to combine. Spoon mixture into the ramekins and spread out evenly with the back of the spoon. Place ramekins onto the baking sheet and top with corn flake crumbs. Bake for 20- 25 minutes until golden on top and heated all of the way through.
*Katies Tid Bits- Top with mozzarella cheese the last 2-3 minutes of baking. Try using summer squash for this recipe too.
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If you have a garden are you still picking vegetables?
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