It's that time of year when we've got zucchini galore! My neighbor gave me a great casserole recipe that used a lot of zucchini and tastes great. (Think of it as almost a zucchini omelet.)
Note: If you leave off the buttered croutons, it's a great low-carb dish too!
Zucchini Jack Casserole
8 small zucchini (about 2 lbs. total)
1/2 cup milk
1 tsp. salt
2 tsp. baking powder
3 Tbsp. all-purpose flour
1/4 c. chopped parsley (optional -- I left it out)
1 clove garlic, minced or pressed
1 small onion, finely chopped
1 large can (7 oz.) diced green chiles
4 c. (1 lb.) shredded Jack cheese
1 c. seasoned croutons or herbed stuffing mix
3 Tbsp. butter or margarine, melted
Slice zucchini into 1/4 inch-thick rounds (should have about 7 c.); set aside.
In a large bowl, beat eggs with milk, salt, baking powder, and flour until smooth. Stir in parsley, garlic, onion, chiles, cheese, and zucchini. Spoon egg mixture into a greased 9 x 13 inch baking dish. Toss croutons in melted butter, then sprinkle over top. (For low-carb version, leave off buttered croutons.)
Bake, uncovered, in a 350 degree oven for 35 to 40 minutes or until a knife inserted in center comes out clean and zucchini is tender when pierced. Let stand for 10 minutes before cutting. Makes about 10 servings.
Enjoy! (P.S. I ate leftovers for breakfast this morning.)