Mexican Zucchini Casserole
TOTAL TIME: Prep: 15 min. Bake: 20 min. + standing
YIELD: 2 servings.
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.
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.
Nutrition Facts
1 cups: 185 calories, 10g fat (2g saturated fat), 5mg cholesterol, 489mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC