Cheesy Zucchini Cilantro Casserole
Zucchini, onions, mushrooms, bell peppers, cilantro & cheese are the perfect blend for a tasty family meal anytime.
Servings: 4 -6 servings
Ingredients
- 2 medium zucchini rinsed and sliced into chunks
- 1 cup sliced mushrooms
- 1 medium red onion sliced
- 2 medium roma tomatoes sliced
- 1 green bell pepper sliced
- ½ cup fresh chopped cilantro
- 1 ½ cups shredded monterey jack & cheddar cheese
- ½ tsp. garlic powder
- salt & pepper to taste
Instructions
- Preheat oven 375 degrees
- In large casserole dish layer the veggies starting with the zucchini on bottom.
- Then add red onion slices, bell pepper, mushrooms, cilantro, half garlic powder, salt & pepper, ending with cheese.
- Repeat layers again ending with tomatoes on top, cheese and cilantro.
- Cover and bake 40-50 minutes until zucchini can be pierced with fork*
Notes
* Cooking time will vary depending on how thin you slice the zucchini. Since I like it a little thick it can take a little longer.
Can be made ahead and re-heated.
Keeps well covered in fridge for up to five days.
Can be made ahead and re-heated.
Keeps well covered in fridge for up to five days.