0 0
Cheesy Zucchini & Pepper Casserole

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
5 medium zucchini, cooked crisp tender and diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 (4 ounce) can chopped green chilies
4 cups colby-monterey jack cheese, shredded
2 tablespoons butter, melted

Nutritional information

210.4
Calories
140 g
Calories From Fat
15.6 g
Total Fat
9.2 g
Saturated Fat
102 mg
Cholesterol
509 mg
Sodium
5.4 g
Carbs
1 g
Dietary Fiber
2.8 g
Sugars
13 g
Protein
120g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cheesy Zucchini & Pepper Casserole

Features:
    Cuisine:

    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! :)

    • 80 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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! 🙂


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Carter Marshall

    Carter Marshall

    Burger boss crafting juicy and flavorful burgers with unique toppings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Rich Fruit Biscuits
    previous
    Rich Fruit Biscuits
    Raspberry Shortbread Cookies
    next
    Raspberry Shortbread Cookies
    Rich Fruit Biscuits
    previous
    Rich Fruit Biscuits
    Raspberry Shortbread Cookies
    next
    Raspberry Shortbread Cookies

    Add Your Comment

    fifteen − two =