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- Preparing Time: 4 hours and 25 minutes
- Total Time: -
- Served Person: 10
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup chopped onion
- 3/4 cup bread crumbs
- 6 tablespoons butter
- 1 cup chopped red bell pepper
- 3/4 cup mayonnaise
- 2 eggs
- 1 pound zucchini, sliced
- 1 pound yellow squash, sliced
- 3 medium tomatoes, sliced
- Carbohydrate 13.8
- Cholesterol 74
- Fat 25.5
- Protein 7
- Sodium 310
- Calories 305 calories;
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini and yellow squash cover, and steam until tender, 2 to 3 minutes. Drain well and and transfer to a bowl. Add bell pepper and onion to the bowl with the squash, mix, and set aside. Whisk eggs in a large bowl. Add mayonnaise, Cheddar cheese, salt, and pepper. Add squash mixture and 1/2 the butter and mix well. Pour into a 5-quart slow cooker. Add a layer of sliced tomatoes. Top with breadcrumbs and dot with remaining butter. Cook casserole on Low for 4 hours.
