Zuchinni Chile Casserole

Zuchinni Chile Casserole

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Tracy Daddio


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 vote

30 Min
30 Min


  • 1 1/4 lb
    zuchinni, cubed
  • 1/2 c
  • 2 tsp
    baking powder
  • 2 Tbsp
    parsley flakes
  • ·
    bread crumbs, seasoned
  • 1 lb
    monterey jack cheese, cubed
  • 3 Tbsp
  • 1/2 tsp
  • 1/2 stick
    butter, cubed
  • 1 small
    ortega chiles, canned
  • 4 large
    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.

Printable Recipe Card

About Zuchinni Chile Casserole

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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