Zucchini Pepperjack Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I came across this recipe several years ago and added to it until it was something my family liked. It makes a very good 1 dish meal. Ingredients:
1/2 c. seasoned bread crumbs |
2 lb. zucchini, thinly sliced |
1/2 lb mushrooms, sliced |
1/2 onion, chopped |
1 small can sliced olives |
8 oz. monterey jack cheese, cubed |
8 oz. pepper jack cheese, cubed |
6 eggs |
3/4 c. milk |
garlic pepper, to taste |
3 tsp. baking powder |
5 t. all-purpose flour |
1 t. butter |
Directions:
1. Preheat the oven to 325 degrees F.
2. Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs.
3. Place zucchini into the pan, top with mushrooms, onions, olives and distribute cheeses evenly over the top.
4. In med bowl, mix together eggs, milk, salt, baking powder and flour.
5. Spoon over top of the casserole, and dot with butter.
6. Sprinkle remaining bread crumbs over the top.
7. Bake for 45 min in the preheated oven, or until topping is cooked through.
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