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Mexican Zucchini Casserole
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1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese
In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini,
jalapeno and onion; stir to coat. Stir in biscuit mix and cheese.
Pour into a 15-oz. baking dish coated with cooking spray. Bake at
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |