Best Zucchini With Jalapeño Monterey Jack Recipes

ZUCCHINI JACK CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine flour, baking powder, salt, eggs and milk, stirring until smooth.
• Stir in zucchini, cheese, onion, chilies, parsley and garlic.
• Spoon into a greased 13x9-inch baking dish.
• Combine croutons and butter, stirring until coated.
• Sprinkle on casserole. Bake uncovered for 35-45 minutes.

JALAPENO BEEF ROLL WITH ZUCCHINI

Steps:

• 1. About 35 minutes before serving, shred enough to measure 1 cup.
• 2. Set remaining zucchini aside.
• 3. Shred monterey jack cheese.
• 4. In a medium bowl, grate onion.
• 5. Add ground beef, bread crumbs, ketchup and 1/2 teaspoon salt.
• 6. Mix well.
• 7. On waxed paper, pour ground beef mixture into a 11 x 8\" rectangle.
• 8. Sprinkle shredded zucchini and cheese over beef mixture.
• 9. Starting on a long side, roll meat mixture around filling, jelly roll fashion, lifting wax paper to help shape roll.
• 10. Press seam and sides to seal.
• 11. Carefully, transfer beef roll, seam side down to a 2 quart oblong baking dish.
• 12. Microwave cook, covered with waxed paper on high 5 minutes.
• 13. Then on medium (50%) 15 minutes.
• 14. Let stand covered.
• 15. Meanwhile, in a 10\" round baking dish, melt butter on high 30 seconds.
• 16. Add zucchini. Cook, covered with plastic wrap, on high 3 to 4 minutes, until just tender.
• 17. Sprinkle with 3/4 teaspoons salt after cooking.
• 18. To serve, cut beef roll into 12 slices on serving platter.
• 19. Spoon zucchini along side of meat and serve.

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS

Steps:

• Prepare a grill for medium heat.
• Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
• Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
• Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
• Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
• Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.

ZUCCHINI WITH JALAPEñO MONTEREY JACK

Steps:

• Spread the zucchini in a microwave-safe dish. In a small bowl toss the jalapeño Monterey Jack with the flour, sprinkle the mixture over the zucchini mixture on high power (100%), uncovered, for 3 to 4 minutes, or until the zucchini is tender and the cheese is melted. Season the zucchini mixture with salt and pepper.