ZUCCHINI CHILE CASSEROLE

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Zucchini Chile Casserole image

I have to be honest with you and tell you that I have not tried this yet but it caught my attention because it looks good. It came from a "Our Favorite Recipes" booklet that my daughter's 4-H club published as a fund raiser in 1997.

Provided by Pvt Amys Mom

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs zucchini (cubed)
4 eggs
1/2 cup milk
1 lb monterey jack cheese (grated)
1 teaspoon salt
1 teaspoon baking powder
1/2 cup fresh parsley (chopped)
1 (4 ounce) can chopped green chilies
1/4 cup butter (for topping)
1 cup breadcrumbs

Steps:

  • Cook zucchini in salted water just until tender, drain and cool.
  • Beat eggs and mix all ingredients except butter and bread crumbs.
  • Add zucchini.
  • Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
  • Top with crumbs and dot with butter.
  • Bake uncovered at 325F for 30 minutes.

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