When you grow zucchini, you know every crop is a bumper crop! Put your harvest to spicy-good use in this cheesy, panko-crusted casserole.
What You Need
Original recipe yields 14 servings
4 zucchini (1-1/2 lb.), cut into 1/4-inch-thick slices
1/2 small Vidalia onion, thinly sliced
3/4 cup KRAFT Classic Ranch Dressing
1-1/2 cups KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1/2 cup panko bread crumbs
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Let's Make It
Heat oven to 350ºF.
Combine vegetables in medium bowl. Whisk egg and dressing until blended. Add to vegetable mixture along with the cheese; mix lightly.
Spoon into 2-qt. casserole sprayed with cooking spray; top with bread crumbs.
Bake 30 min. or until heated through.
For added color, prepare using 2 each zucchini and yellow squash.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.