Helens Zucchini Casserole Recipes

ZUCCHINI CASSEROLE

Zucchini Casserole image

Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

Provided by Tebo3759

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs zucchini, cut into 1/2 inch slices
4 eggs, slightly beaten
1/2 cup milk
1 lb monterey jack cheese or 1 lb mozzarella cheese, grated
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons flour
1/2 cup breadcrumbs
butter or margarine

Steps:

Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
Combine eggs, milk, cheese, salt, baking powder and flour.
Stir zucchini into egg mixture.
Place in buttered casserole.
Sprinkle with bread crumbs and dot with butter.
Bake at 350 for 35 to 40 minutes.

Nutrition Facts : Calories 413.9, Fat 27.8, SaturatedFat 16.2, Cholesterol 194.5, Sodium 1048.2, Carbohydrate 15.1, Fiber 1.6, Sugar 3.9, Protein 26.4

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