Ingredients
-
5
-
2
-
2
-
1
-
1/2
-
4
-
1
-
4
-
2
-
-
-
-
-
-
Directions
Cheesy Zucchini & Pepper Casserole, This is from a wonderful recipe clipping I found in a very old cookbook I made it this past Christmas and found that it makes a wonderful breakfast dish as well I only wish there had been more left overs , I cannot for the life of me, understand why this hasn’t be rated yet But I’m glad to be the first one, as I suspect now, there will be loads of people flocking to this keel-over from the most wonderful taste of it I followed this pretty much exactly, except I didn’t have canned chilies, rather ~ used my chilies from the garden, cut small just as if they had been in a can This produced the most wonderful squash (zucchini) casserole I have tasted! The chilies, (which are not hot – but do have a great taste to them) really develop into a complete finished food-product that you won’t be able to quit sneaking off bites here and there For the photo I put some fresh garden lettuces on top and around, with some extra cheese sprawled across the top Delicious! 🙂
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Steps
|
1
Done
|
In a Large Saucepan, Cook Zucchini in Boiling Water Until Crisp-Tender; About 3 Minutes. |
|
2
Done
|
Drain. |
|
3
Done
|
Cool on Paper Towels About 10 Minutes. |
|
4
Done
|
in a Large Bowl, Combine Flour, Baking Powder and Salt; Whisk in Milk Until Smooth. |
|
5
Done
|
Beat in Eggs and Chilies. |
|
6
Done
|
Stir in Cheese and Diced Zucchini. |
|
7
Done
|
Transfer to a Greased 9x13" Baking Dish and Drizzle With Melted Butter. |
|
8
Done
|
Bake Uncovered at 325 Degrees For 40-45 Minutes or Until a Knife Inserted Near Center Comes Out Clean and Edges Are Lightly Browned. |
|
9
Done
|
Let Stand 5 Minutes Before Cutting. |
