New Recipe: Zucchini Casserole

I'm a little late in posting this, but I tried this new recipe on Friday night, and while it needs some perfecting, it definitely has potential to be great. When I found this recipe online, it was actually a vegetarian meal, but my husband doesn't think anything is a true meal if it doesn't have meat in it, so I added chicken to it for his sake.  I will say, if there are only 2 or 3 of you that will be eating this, then DEFINITELY cut the recipe in half.

Ingredients: 
6 cups diced zucchini
2 cups diced yellow squash
4 cups cubed chicken, pre-cooked
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup chopped onion
1 cup cornflakes cereal
1 cup shredded Cheddar cheese
1/2 cup olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper to taste
preferred seasonings (mine were salt, pepper, garlic salt, crushed red pepper flakes, Mrs. Dash seasoning)

Directions:
1. Preheat oven to 350 degrees F. Lightly oil a 9x13 inch baking dish.
2. In a large bowl, combine zucchini, yellow squash, peppers, onion, cornflakes, cheese, oil, basil, seasonings, and eggs. Spread evenly into prepared baking dish.
3. Bake in the preheated oven for 35 minutes, or until top is golden brown. Add cheese to the top and cook an additional 10 minutes.

My advice is to go overboard on the seasonings. When I made this it was very good, but needed more flavor. Even with all of the different seasonings I used, it was a little bland. I also added tomatoes to mine because I had them already chopped up in my refrigerator. Basically, most vegetables will work with this, so use whatever you have around the house.