2 Tbsp. butter
1 medium onion, sliced
1 medium green pepper, cut into strips
1 medium zucchini, sliced 1/4 inch thick
12 cherry tomatoes, sliced in half
6 slices pepperoni, diced
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
40 PREMIUM Saltine Crackers, coarsely broken
6 eggs
1 cup milk
1/4 cup Grated Parmesan Cheese
Melt butter in large skillet on medium-high heat. Add onion, green peppers and zucchini; cook and stir 3 to 5 minutes or until tender. Stir in garlic powder and black pepper. Remove from heat, stir in tomato halves and set aside.
Sprinkle cracker pieces evenly into the bottom of a greased 2-quart baking dish; cover evenly with vegetable mixture, then sprinkle with pepperoni.
Beat eggs and milk in medium bowl until well blended. Stir in cheese; pour over vegetable mixture and pepperoni. Cover and refrigerate 4 hours to overnight.
PREHEAT oven to 325°F. Bake uncovered, 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm.
1 medium onion, sliced
1 medium green pepper, cut into strips
1 medium zucchini, sliced 1/4 inch thick
12 cherry tomatoes, sliced in half
6 slices pepperoni, diced
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
40 PREMIUM Saltine Crackers, coarsely broken
6 eggs
1 cup milk
1/4 cup Grated Parmesan Cheese
Melt butter in large skillet on medium-high heat. Add onion, green peppers and zucchini; cook and stir 3 to 5 minutes or until tender. Stir in garlic powder and black pepper. Remove from heat, stir in tomato halves and set aside.
Sprinkle cracker pieces evenly into the bottom of a greased 2-quart baking dish; cover evenly with vegetable mixture, then sprinkle with pepperoni.
Beat eggs and milk in medium bowl until well blended. Stir in cheese; pour over vegetable mixture and pepperoni. Cover and refrigerate 4 hours to overnight.
PREHEAT oven to 325°F. Bake uncovered, 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm.