Georgia Summer Garden Casserole
“These are things I grow in my garden. Last year, I actually grew way too many zucchini and my family was sick of it, so I mixed in the green peppers and jalapenos and topped it with cheese and they loved it.”
Connie Allen – Gainesville, Ga
4 yellow squash
3 zucchini squash
2 jalapeno or cayenne peppers (without seeds)
5 green onions with about an inch of green tops cut into chunks
2 cups shredded cheddar cheese
Pat of salted butter
Heat oven to 350 degrees.
Spray 8-9” square casserole dish with cooking spray.
Add butter to dish.
Wash, quarter and cut vegetables.
Salt the vegetables and drain for at least 30 minutes on paper towels.
Pat moisture off vegetables and add to casserole dish.
Top with cheddar cheese.
Bake until top is golden brown. About 45 minutes.
Serves four as a side dish.
- Add more or less vegetables to your desired thickness, taste and servings needed.
- Add halved tommy toe tomatoes.
- Add minced garlic.
- Substitute other cheeses in place of Cheddar, like an Italian blend.