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.
Zucchini Egg and Cheese Casserole
Zucchini Egg and Cheese Casserole
Prep Time
25 min
Cook Time
40 min
Yield
12-16 servings
Ingredients
- 5 medium zucchini (about 2 pounds), diced
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup whole milk
- 4 large eggs, lightly beaten
- 1 can (4 ounces) chopped green chiles
- 4 cups 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 chiles. Stir in cheese and zucchini.
- Transfer to a greased 13x9-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 in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.
Nutrition Facts
3/4 cup: 163 calories, 11g fat (7g saturated fat), 83mg cholesterol, 461mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.
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