Mexican Zucchini Casserole Recipe

4.5 5 10
Mexican Zucchini Casserole Recipe
Mexican Zucchini Casserole Recipe photo by Taste of Home
Publisher Photo

Mexican Zucchini Casserole Recipe

Read Reviews
4.5 5 10
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + standing

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

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.
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 cups: 185 calories, 10g fat (2g saturated fat), 5mg cholesterol, 489mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.

  • 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
  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

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Reviews forMexican Zucchini Casserole

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JoanieK53 User ID: 8355717 271895
Reviewed Aug. 17, 2017

"This is like a zucchini pancake recipe put into a casserole only easier. I used less baking mix and just the egg white. Will make this often."

MY REVIEW
newrecipejunkie User ID: 876567 59272
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
cynfrank2001 User ID: 5202749 206260
Reviewed Aug. 9, 2010

"wonderful , fast and easy."

MY REVIEW
jmscoker User ID: 4615223 63254
Reviewed Aug. 9, 2010

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

MY REVIEW
cee-jay User ID: 1579946 70392
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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