| 4 tsp. Vegetable Oil | 36 Saltine crackers |
| 1 sm. Zucchini, cut into 1/2 in. chunks | 2c. Shredded Mozzarella Cheese |
| 1/4 tsp. Pepper, 1/4 Salt | 2c. Whole Milk |
| 1 Onion, minced | 4 lrg. Eggs |
| 1 Red Bell Pepper, stemmed, seeded, and chopped | 1/8 tsp. Red Pepper Flakes |
| 3 Garlic Cloves, minced | 1/8 tsp. Ground Nutmeg |
| 1 tsp. dried Italian Seasoning | 2c. Jarred or homemade tomato sauce, warmed |
Heat the oven to 350 degrees. Grease an 8in. square baking dish and set aside. Heat 2 tsp. of the oil in a large skillet over meduim heat until shimmering. Add the zucchini and 1/8 tsp. salt and cook, stirring occasionally, until tender and lightly browned, 4-6 min. Transfer the zucchini to a bowl.
Heat the remaining 2 tsp. oil in the skillet over medium heat until shimmering. Add the onion, bell pepper, and 1/8 tsp. salt and cook, stirring occasionally, until the vegetables are softened, 5-7 min. Stir in the garlic and italian seasoning and cook until fragrant, 30 sec. Off the heat, stir in the zucchini.
Layer half of the crackers in the prepared baking dish, overlapping slightly as necessary to form a single layer. Spoon half of the vegetables over the crackers and smooth into an even layer. Sprinkle evenly with 1 c. of the mozzarella. Repeat with remaining crackers, vegetables, and cheese for a second layer.
Whisk the milk, eggs, pepper, red pepper flakes, nutmeg, and 1/4 tsp. salt together in a bowl. Slowly pour the egg mixture into the baking dish. Place the baking dish on a foil-lined rimmed baking sheet and bake until the eggs are set and the top is beginning to brown, 25-30 minutes. Cool for 10 minutes, then serve with tomato sauce.
Found from “Cook’s Country Best Lost Suppers”
