 |
Mexican Zucchini Casserole
|
 |
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 375° for 18-20 minutes or
until a toothpick comes out clean. Let stand for 10 minutes before serving.
Yield: 2 servings.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |