Cheesy Zucchini & Pepper Casserole

Total Time
20 mins
40 mins

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.

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  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.