When a trip to the farmers' market yields plenty of zucchini, peppers and fresh basil—this buttery cracker-topped casserole should be your next move.
What You Need
Original recipe yields 14 servings
4 zucchini (1-1/2 lb.), cut into 1/4-inch-thick slices
1 small red pepper, chopped
1/2 cup chopped onion s
3/4 cup KRAFT Classic Ranch Dressing
2 Tbsp. chopped fresh basil
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend
16 round buttery cracker s, crushed
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350ºF.
Combine vegetables in medium bowl. Whisk egg, dressing and basil until blended. Add to vegetable mixture along with the cheese; mix lightly.
Spoon into 2-qt. casserole sprayed with cooking spray; top with cracker 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 2.5g
Trans Fat 0g
Total Carbohydrates 7g
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.