Zuchinni Chile Casserole Recipe

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Zuchinni Chile Casserole

Tracy Daddio

By
@tdaddio

This is a cross between a Quiche and a Souffle'. Great for a potluck, travels well and is still good at room temperature. Enjoy!!!


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Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/4 lb
zuchinni, cubed
1/2 c
milk
2 tsp
baking powder
2 Tbsp
parsley flakes
bread crumbs, seasoned
1 lb
monterey jack cheese, cubed
3 Tbsp
flour
1/2 tsp
salt
1/2 stick
butter, cubed
1 small
ortega chiles, canned
4 large
eggs, lightly beaten

Directions Step-By-Step

1
Blanch cubed zuchinni in boiling, salted water for 5 minutes, drain and cool. In a medium sized bowl, mix eggs, milk, baking powder, salt, flour, parsley flakes and ortega chilis.
2
Butter or use cooking spray (butter is better) to coat a 9 x 13 glass casserole dish, bottom and sides. Sprinkle bread crumbs evenly to cover bottom of dish. Place zuchinni and cheese on top of bread crumbs making sure to distribute the cheese and zuchinni evenly over the bread crumbs.
3
Pour egg mixture over the top and dot with the cubed butter.

Bake at 350 degrees for 30 minutes, let sit for at least 10 - 15 mins before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #squash, #cheese, #zuchinni