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Cheesy Zucchini Casserole Recipe

Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.

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Cheesy Zucchini Casserole Recipe

Prep: 25 min. Bake: 40 min.

Yield: 12-16 Servings

25 40 65

Ingredients

5 medium zucchini (about 2 pounds), diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 can (4 ounces) chopped green chilies
4 cups (16 ounces) shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Directions

In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting. Yield: 12-16 servings.

Nutritional Facts 1 serving (3/4 cup) equals 163 calories, 11 g fat (7 g saturated fat), 83 mg cholesterol, 461 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Cheesy Zucchini Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p126