Zucchini Egg and Cheese Casserole
TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 12-16 servings.
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.
Ingredients
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5 medium zucchini (about 2 pounds), diced
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2 tablespoons all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1/2 cup whole milk
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4 large eggs, lightly beaten
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1 can (4 ounces) chopped green chiles
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4 cups shredded Colby-Monterey Jack cheese
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1/2 cup dry bread crumbs
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2 tablespoons butter, melted
Directions
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1.
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.
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2.
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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