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Mexican Zucchini Casserole Recipe

Mexican Zucchini Casserole Recipe

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 YIELD: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

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.

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.