Best Zucchini With Cheese And Green Chilies Recipes

ZUCCHINI WITH CHEESE AND GREEN CHILIES

Steps:

• Heat oil in a large frypan.
• Add the onion, garlic and dried oregtano.
• Fry for 3 to 4 minutes, until onion is soft and translucent.
• Cut a cross in the base of each tomato.
• Place in a heatproof bowl and cover with boiling water.
• Leave in the water for 3 minutes, then lift out on a slotted spoon and plunge into a bowl of cold water, drain.
• The skins will have begun to peel back from the crosses.
• Remove the skins and cut the tomatoes in half and squeeze out the seeds, chop the flesh into strips.
• Top and tail the zucchini, then cut into 1/2 wide strips.
• Slice the strips into matchsticks.
• Stir the zucchini into the onion mixture and fry for 10 minutes, stirring occasionally, until just tender.
• Add the tomatoes and chopped jalapenos and cook for 2 to 3 minutes more.
• Add the cream cheese, reduce the heat to the lowest setting.
• As the cheese melts, stir gently to coat the zucchini.
• Season with salt and pepper to taste, pile into a heated dish and serve, garnished with fresh oregano if desired.
• If serving as a main dish, rustic bread makes a good accompaniment.

GREEN CHILE AND ZUCCHINI QUICHE

Steps:

• Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
• Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
• Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.

CHEESY ZUCCHINI RICE CASSEROLE

Steps:

• Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

ZUCCHINI AND GREEN PEPPER CASSEROLE

Steps:

• Preheat oven to 350°F degrees.
• Butter a 13x9-inch oven-proof dish.
• In a large bowl mix all the ingredients, mix well.
• Turn into the casserole dish.
• Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.