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zuchinni chile casserole

(1 rating)
tdaddio avatar
Recipe by
Tracy Daddio
@tdaddio
Dewey, AZ

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

►
(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For zuchinni chile casserole

  • 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 sm
    ortega chiles, canned
  • 4 lg
    eggs, lightly beaten

How To Make zuchinni chile casserole

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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