zuchinni chile casserole

Name: Zuchinni Chile Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 pound(s) zuchinni, cubed; 1/2 cup(s) milk; 2 teaspoon(s) baking powder; 2 tablespoon(s) parsley flakes; - bread crumbs, seasoned; 1 pound(s) monterey jack cheese, cubed; 3 tablespoon(s) flour; 1/2 teaspoon(s) salt; 1/2 stick(s) butter, cubed; 1 small ortega chiles, canned; 4 large eggs, lightly beaten

(1 RATING)

16 Pinches

Tracy Daddio

Dewey, AZ

Updated on Nov 24, 2012

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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prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

1 1/4 pounds zuchinni, cubed
1/2 cup milk
2 teaspoons baking powder
2 tablespoons parsley flakes
- bread crumbs, seasoned
1 pound monterey jack cheese, cubed
3 tablespoons flour
1/2 teaspoon salt
1/2 stick butter, cubed
1 small ortega chiles, canned
4 large eggs, lightly beaten

How To Make zuchinni chile casserole

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.

Step 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.
Step 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.
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