Zucchini and Tomato Casserole with Bell Pepper (New Brunswick)

This zucchini and pepper casserole is perfect for potlucks. It's made with fresh zucchini, green peppers, onion, tomatoes and Swiss cheese.

1 onion, diced
1 cup celery, diced (250 mL)
1 clove garlic, minced
2 zucchini, sliced
2 tomatoes, diced
½ cup breadcrumbs (125 mL)
⅓ cup vegetable oil (85 mL)
½ cup Swiss cheese, freshly grated (125 mL)
1 green bell pepper, diced
sea salt
black pepper, freshly ground

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Sauté onion, celery and garlic in oil until soft. Add zucchini, tomatoes and green pepper; brown lightly.

Place in a casserole dish and sprinkle with seasonings, crumbs and cheese.

Bake for 30 minutes or until light golden brown and bubbly.