Zucchini-Pepperjack Casserole

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups zucchini, diced
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 2 cups shredded Pepperjack cheese
• 1/3 cup plain breadcrumbs

Directions

1. Preheat oven to 350 degrees F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is tender, about 5 minutes.
3. Add the zucchini, oregano, salt, and pepper and cook, stirring occasionally, until the zucchini is tender, about 5 more minutes.
4. Add the vegetable broth and cream and stir to combine. Simmer until the sauce thickens, about 5 minutes.
5. Spray a 9x13 inch baking dish with non-stick cooking spray. Pour the zucchini mixture into the dish and spread evenly. Top with the shredded cheese and breadcrumbs.
6. Bake for 25 minutes, or until the cheese is melted and bubbly.
7. Let cool for 10 minutes before serving.

Interesting Facts

• Zucchini is a type of summer squash that is low in calories and high in vitamins and minerals.
• Pepperjack cheese is a blend of Monterey Jack cheese and hot peppers.
• Casseroles are a great way to use up leftovers and create a delicious meal.