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Zucchini Egg and Cheese Casserole

 Zucchini Egg and Cheese Casserole
Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.
12-16 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 5 medium zucchini (about 2 pounds), diced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • In a large saucepan, cook zucchini in boiling water until
  • crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a
  • large bowl, combine the flour, baking powder and salt; whisk in milk
  • until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
  • Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs
  • and butter; sprinkle over zucchini mixture. Bake, uncovered, at
  • 325° for 40-50 minutes or until a knife inserted near the center
  • comes out clean and edges are lightly browned. Let stand for 5
  • minutes before cutting. Yield: 12-16 servings.

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Zucchini Egg and Cheese Casserole (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 163 calories, 11 g fat (7 g saturated fat), 83 mg cholesterol, 461 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein.