Cheesy Zucchini Casserole

SUBMITTED BY: Effie Wanzer

"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."

PREP TIME	25 Min
COOK TIME	40 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

5 medium zucchini, 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 shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted

READ REVIEWS (7)

DIRECTIONS

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.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325 degrees F 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.

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REVIEWS

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Reviewed on Oct. 31, 2006 by CARMELCORNR

We really enjoyed this dish...I added some chopped onions while boiling the zucchini and also added a few shakes of garlic powder to the egg mixture. It reheated very well in the microwave.

6 users found this review helpful

Reviewed on Jul. 25, 2007 by Michelle Bowers

Easy to make for a beginner. The dish was very popular at a potluck- I watched a teenaged boy get a 2nd helping within 3 minutes of his 1st!

1 user found this review helpful

Reviewed on Jun. 14, 2008 by shout4

My boyfriend and I loved this recipe. It was easy to make and delicious!

0 users found this review helpful

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