zuchinni chile casserole
(1 rating)
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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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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For zuchinni chile casserole
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1 1/4 lbzuchinni, cubed
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1/2 cmilk
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2 tspbaking powder
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2 Tbspparsley flakes
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bread crumbs, seasoned
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1 lbmonterey jack cheese, cubed
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3 Tbspflour
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1/2 tspsalt
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1/2 stickbutter, cubed
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1 smortega chiles, canned
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4 lgeggs, lightly beaten
How To Make zuchinni chile casserole
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1Blanch 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.
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2Butter 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.
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3Pour 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!
Categories & Tags for Zuchinni Chile Casserole:
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