Cheesy Zucchini & Pepper Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
2. Drain.
3. Cool on paper towels about 10 minutes.
4. In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
5. Beat in eggs and chilies.
6. Stir in cheese and diced zucchini.
7. Transfer to a greased 9x13 baking dish and drizzle with melted butter.
8. 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. Let stand 5 minutes before cutting.
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