Ingredients-
Zucchini - 2 1/2 lb. (1/4-inch-thick slices)
Red bell pepper - 1 (diced)
Yellow onion - 1/2 (chopped)
Olive oil - 3 tbsp.
Salt and Pepper - to taste
Heavy cream - 3/4 cup *
Eggs - 2 large **
Cheddar cheese - 8 oz.
Garlic - 3 cloves (chopped)
Parmesan cheese - 1/2 cup grated
Parsley - 1/3 cup (chopped)
Breadcrumbs - 1 1/2 cups
Butter - 1/2 stick
*The Best Heavy Cream Substitutes
- Half-and-Half and Butter. A combination of half-and-half and butter makes the best all-around heavy cream substitute. ...
- Milk and Butter. ...
- Evaporated Milk. ...
- Coconut Cream. ...
- Cream Cheese. ...
- Greek Yogurt and Milk. ...
- Soy Milk and Olive Oil.
** For a savory casserole, you can effectively replace eggs with . silken tofu, yogurt or a mixture of vinegar and baking soda. Silken tofu provides a similar binding and creamy texture as eggs. Yogurt can be used in place of eggs for binding and adding richness. A mixture of vinegar and baking soda can help with leavening, particularly in recipes where eggs are used for that purpose.
Method of preparation:
Preheat the oven to 400°F. On a large sheet tray, combine the
zucchini, bell pepper, and onion. Drizzle with oil, season, and toss.
Bake for 30 minutes and drain through a colander. Press to release
liquids.
Pat with a towel and set aside.
In a large bowl, whisk together the heavy cream and eggs. Mix in the
cheddar cheese, garlic, 1/4 cup of the Parmesan cheese, and all but 2
tablespoons of parsley (reserve this for later).
Mix in the zucchini mix. Transfer to a buttered 9- by- 13-inch, or
three-quart, casserole dish.
Reduce the oven temperature to 350°F.
In a small bowl, combine the
breadcrumbs and melted butter.
Mix in the remaining 1/4 cup of grated Parmesan cheese and 2
tablespoons of parsley. Sprinkle on top and bake for 35-40.
If the topping is browning too quickly, cover loosely with a piece
of foil. Let rest for 10 minutes, then serve.
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