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Mexican Zucchini Casserole

 Mexican Zucchini Casserole
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.
2 ServingsPrep: 15 min. Bake: 20 min. + standing


  • 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.
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.