Summer Vegetable Casserole

Ingredients

• 1/4 cup olive oil
• 3 small zucchini, sliced
• 3 small yellow squash, sliced
• 2 green bell peppers, sliced
• 2 red bell peppers, sliced
• 3 banana peppers, seeded and sliced
• 2 sweet onions, sliced and chopped
• 5 eggs
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 8 ounces processed cheese food, cubed (eg. Velveeta)
• 2 cups seasoned bread crumbs
• 1 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon black pepper

Directions

1. 1

   Pre-heat oven to 350 degrees F (190 degrees C).

2. 2

   Heat olive oil in a large skillet over medium high heat.

3. 3

   Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until just slightly softened.

4. 4

   Meanwhile, in a bowl, whisk together eggs, cream, and flour.

5. 5

   Arrange vegetables in the bottom of a large glass baking dish.

6. 6

   Sprinkle with seasonings.

7. 7

   Distribute cheese cubes evenly over the vegetables.

8. 8

   Pour in the egg mixture.

9. 9

   Spread bread crumbs and Parmesan cheese over the top.

10. 10

    Bake in the preheated oven for about an hour, or until nicely browned.