Back to Mexican Zucchini Casserole

Print Options

 
 
 

Card Sizes

 
 
 
 Print
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.

Reviews for Mexican Zucchini Casserole

Sort By :
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."

Loading Image