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
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook zucchini in salted water just until tender, drain and cool.
  2. Beat eggs and mix all ingredients except butter and bread crumbs.
  3. Add zucchini.
  4. Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
  5. Top with crumbs and dot with butter.
  6. Bake uncovered at 325F for 30 minutes.

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