Zucchini and red pepper casserole
An easy vegetable side dish with zucchini (courgette), red peppers and breadcrumbs.
Equipment
Ingredients
- 3 medium-large zucchinis (courgettes)
- 1 red pepper
- 1 onion
- 2 eggs
- 1 tablespoon of vegetable oil
- 4 tablespoons of breadcrumbs
- pinch of salt and pepper
Instructions
- Wash and cut the zucchinis into thin slices.
- Chop the onion and red pepper into thin strips
- In a large heated pan or work, cook the onions in the oil for 2-3 minutes.
- Add the sliced zucchinis and the red peppers into the pan and cook for around 10 minutes.
- Preheat the oven at 430°F (220°C).
- Take the pan off the stove, and crack open the eggs into the zucchini mixture and mix it in.
- Place the zucchini mixture in a baking dish and cover with breadcrumbs.
- Place in the oven for around 20 minutes until the top layer looks golden brown.
- Serve while warm.
Nutrition
Serving: 1gCalories: 58kcalCarbohydrates: 7gProtein: 2gFat: 3gPolyunsaturated Fat: 2gCholesterol: 23mgSodium: 46mgFiber: 1gSugar: 3g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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