Cheesy Zucchini & Pepper Casserole

Name: Cheesy Zucchini & Pepper Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 casserole, 12-16 serving(s)
Ingredients: 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) can chopped green chilies; 4 cups colby-monterey jack cheese, shredded; 2 tablespoons butter, melted

(1)

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.

READY IN: 1hr

SERVES: 12-16

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

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) can chopped green chilies
4

cups colby-monterey jack cheese, shredded
2

tablespoons butter, melted

DIRECTIONS

In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
Drain.
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.

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