Zucchini Casserole

My favorite cooking style is simple. If it's something a little fancy or just a regular meal, my aim is always simple. This zucchini casserole was too good and it took less than 30 mins to prepare. Zucchini is definitely a fav of mine. Whether it's a zoodle (zucchini noodle) sliced up in a salad, steamed with other vegies or with a little salt and pepper as a snack, it's all good. Here's my recipe for my zucchini casserole. Have fun and happy eating. INGREDIENTS 4 med-large Zucchini sliced to 1/8 inches thick 4 cups Shredded Cheddar Cheese 1/2 cup Chopped Bacon Bits 1/4 cup finely Chopped Onion 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Paprika 1/2 tsp White Pepper 1/8 tsp dried Basil 1 tsp Red Pepper Flakes 1/2 tsp Salt METHOD ●Grease your round baking tray with Olive Oil set aside. ●Preheat your oven to 350° ●Begin placing a layer of zucchini slices ot cover the bottom of your tray, feel free to place them atop each other to cover spaces in between. ● Sprinkle some of the salt, pepper, garlic powder, onion powder, paprika and red pepper flakes. ●Cover layer with cheese and repeat layering process with zucchini, seasonings and cheese. This should result in 2-3 layers depending on the size of your zucchini. ●Top the final layer generously with cheese the sprinkle onion, bacon and some dried basil. ●Place in the oven to bake for 15-20 min or until top layer is golden. Note: Zucchini tends to retain liquid so you can allow the casserole to sit for 30 mins before you slice and eat, if you're anything like myself you're gonna enjoy this baby straight out of the oven. Thanks as always for joining me for another session of Food Therapy. I do hope to see you soon ❤

Zucchini Casserole