Mexican Pepper and Zucchini Caserole

As fall is starting to show its face, I was looking for something warm that would use up some of the vegetables in my garden.

I seem to be inundated with peppers, zucchinis, and onions, so those had to be the main ingredients.

Here's what I created tonight. I adopted the recipe from one of the Moosewood Cookbook. There is a Mexican Casserole dish made with just peppers.

I wanted something with a bit more substance, so I made this:

What you'll need:
2 T EVOO
2 Onions, cut in half and sliced
3 Bell peppers (variety of red, yellow or orange), sliced
3 Poblano peppers, sliced
2 Anaheim peppers, sliced
2 Zucchini, diced
3 Garlic cloves, crushed
1 T Cumin
1 tsp Dry mustard
1 tsp Salt
Black pepper to taste
2 T Gluten Free All-purpose baking flour
8 oz. of Cottage cheese
3 Eggs
1 tsp Chili powder
1/3 bunch of cilantro, diced
Shredded colby jack/mozzarella cheese, optional
Sprinkle of Paprika on the top

Preheat oven to 375 degrees.
In a large pan, heat up olive oil on medium heat. Saute onions for 8 minutes until soft. Add all peppers, saute another 5 minutes. Add zucchini, garlic, cumin, dry mustard, salt and pepper and stir to mix together and saute another 5 minutes. Add flour and saute for 3 minutes more.

Lightly grease casserole dish. Place pepper and zucchini mixture into dish.

Mix together eggs, chili powder, cottage cheese, then add cilantro. Pour over pepper and zucchini mixture. Add cheese on top if using. Sprinkle with paprika.

Cook for 40-45 minutes, until eggs are firm. If you used cheese, you may want to lightly cover with foil the last 10 minutes so the top doesn't burn.

Serve with salad, warm corn tortillas, and maybe some rice and beans if you're really hungry.

Enjoy.