Summer Zucchini Casserole Recipe

Name: Summer Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 c. thinly sliced zucchini; 4 eggs; 1/2 c. milk; 4 Tbsp. flour; 1 tsp. salt; 2 tsp. baking powder; 1/4 c. chopped parsley; 1 clove minced garlic; 1 small minced onion; 7 oz. chopped green chiles; 4 oz. grated Monterey Jack cheese; 2 c. seasoned croutons; 4 Tbsp. melted butter

Servings: persons

7 c. thinly sliced zucchini
4 eggs
1/2 c. milk
4 Tbsp. flour
1 tsp. salt
2 tsp. baking powder
1/4 c. chopped parsley
1 clove minced garlic
1 small minced onion
7 oz. chopped green chiles
4 oz. grated Monterey Jack cheese
2 c. seasoned croutons
4 Tbsp. melted butter

1
In a large bowl, beat eggs, milk, salt, baking powder and flour together.
2
Stir in parsley, onion, garlic and chiles.
3
Pour over zucchini and mix.
4
Add cheese and mix.
5
Pour mixture into a 9 x 13-inch baking dish.
6
In a small bowl, mix croutons and butter; arrange on top of zucchini mixture.
7
Bake at 350u00b0 for 35 minutes before testing to see if done.
8
Cover loosely to prevent croutons from burning, or croutons may be added during the last few minutes of baking.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 c. thinly sliced zucchini, 4 eggs, 1/2 c. milk, 4 Tbsp. flour, and more.

Yes, Summer Zucchini Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Zucchini Casserole

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