Recipe by Chef Buggsy Mate
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.
Top Review by Andi of Longmeadow Farm
I cannot for the life of me, understand why this hasn't be rated yet. But I'm glad to be the first one, as I suspect now, there will be loads of people flocking to this "keel-over" from the most wonderful taste of it. I followed this pretty much exactly, except I didn't have canned chilies, rather ~ I used my chilies from the garden, cut small just as if they had been in a can. This produced the most wonderful squash (zucchini) casserole I have tasted! The chilies, (which are not hot - but do have a great taste to them) really develop into a complete finished food-product that you won't be able to quit sneaking off bites here and there. For the photo I put some fresh garden lettuces on top and around, with some extra cheese sprawled across the top. Delicious! :)
- 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) canchopped green chilies
- 4 cups colby-monterey jack cheese, shredded
- 2 tablespoons butter, melted
Directions See How It's Made
- In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
- Cool on paper towels about 10 minutes.
- In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
- Beat in eggs and chilies.
- Stir in cheese and diced zucchini.
- Transfer to a greased 9x13" baking dish and drizzle with melted butter.
- Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
- Let stand 5 minutes before cutting.