Zucchini Egg and Cheese Casserole

Name: Zucchini Egg and Cheese Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12-16 servings
Cuisine: North America, Mexican
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

Total Time Prep: 25 min. Bake: 40 min.

Yield 12-16 servings

Test Kitchen Approved

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

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.

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.

Recipe Creator