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 written and produced for entertainment purposes only.