Zucchini Chile Casserole
"I have to be honest with you and tell you that I have not tried this yet but it caught my attention because it looks good. It came from a "Our Favorite Recipes" booklet that my daughter's 4-H club published as a fund raiser in 1997."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 lbs zucchini (cubed)
- 4 eggs
- 1⁄2 cup milk
- 1 lb monterey jack cheese (grated)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 cup fresh parsley (chopped)
- 1 (4 ounce) can chopped green chilies
- 1⁄4 cup butter (for topping)
- 1 cup breadcrumbs
directions
- Cook zucchini in salted water just until tender, drain and cool.
- Beat eggs and mix all ingredients except butter and bread crumbs.
- Add zucchini.
- Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
- Top with crumbs and dot with butter.
- Bake uncovered at 325F for 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
this was delicious. always looking for ways to use up all the garden zucchini. i added left over ham to make it a complete meal. next time i would reduce the bread crumbs. a whole cup was little much. otherwise it was very good.
RECIPE SUBMITTED BY
Hi, My name is Renee. I am very happily married and have 3 grown married daughters and 6 absolutely precious grand-babies!! ?I LOVE to cook BUT I work outside the home full-time, My husband is self employed so I do his bookkeeping and I own a tie dye business so ANY free time I have at all is usually spent with the grand kids or doing some tie dye!!
