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Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: 1 serving (prepared with egg substitute, reduced-fat biscuit mix and reduced-fat cheese) equals 185 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 489 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Mexican Zucchini Casserole in Cooking for 2 Summer 2005, p 35
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Reviewed on Aug. 09, 2010 by cynfrank2001
wonderful , fast and easy.
Reviewed on Aug. 09, 2010 by jmscoker
Small servings for 2. I doubled it and served 3. Tasty, not too spicy. Perfect weeknight vegetarian dinner.
Reviewed on Jul. 08, 2010 by cee-jay
I did not shred the zucchini but instead cut them into small wedges.I also doubled the amount of cheese called for. I let the casserole bake 5 minutes longer.
I did not shred the zucchini but instead cut them into small wedges.
I also doubled the amount of cheese called for. I let the casserole bake 5 minutes longer.
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