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Mexican Zucchini Casserole Recipe
Mexican Zucchini Casserole Recipe photo by Taste of Home

Mexican Zucchini Casserole Recipe

Read Reviews (4)
4.67 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + standing
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + standing
MAKES: 2 servings

Ingredients

  • 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Zucchini Casserole in Cooking for 2 Summer 2005, p 35

Nutritional Facts

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.

Reviews for Mexican Zucchini Casserole(4)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 10, 2013

I just made this tonight for dinner and it was delicious! I'm not a fan of spicy foods so I omitted the jalapeno pepper. Next time I might put in a little more cheese since I feel almost everything could use a little more!

MY REVIEW
Reviewed Aug. 9, 2010

wonderful , fast and easy.

MY REVIEW
Reviewed Aug. 9, 2010

Small servings for 2. I doubled it and served 3. Tasty, not too spicy. Perfect weeknight vegetarian dinner.

MY REVIEW
Reviewed Jul. 8, 2010

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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