Mexican Zucchini Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. You could serve it as a meatless main dish for breakfast, lunch or dinner, she notes. Ingredients:
1 egg |
1 tablespoon canola oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 cup shredded zucchini |
1 tablespoon chopped seeded jalapeno pepper |
1 tablespoon finely chopped onion |
1/3 cup biscuit/baking mix |
2 tablespoons shredded cheddar cheese |
Directions:
1. In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese.
2. Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving. Yield: 2 servings.
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