Cheesy Zucchini Casserole |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish. Ingredients:
5 medium zucchini (about 2 pounds), diced |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 cup milk |
4 eggs, lightly beaten |
1 can (4 ounces) chopped green chilies |
4 cups (16 ounces) shredded colby-monterey jack cheese |
1/2 cup dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
2. Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting. Yield: 12-16 servings.
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