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)
4 eggs
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.)
3 comments:
Yum! I'll have to try it. You would be so proud of my garden! I am wondering what to do when the stuff is finished. Like peas, now I just have a dead row, and weeds are surfacing. Do I plant flowers? Do I round-up? What to do? Oh well. I'll just sit inside and eat this yummy recipe. Oh, what's up with the no-carb? You are always on the cutting edge of health. I would DIE without carbs. That's probably a bad thing.
In my opinion, there is nothing you can do to make zucchini edible. Whitten tried it once at my sisters house and he threw up. Enough said!
We love zucchini! I will have to try this recipe. :)
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