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Cheesy Zucchini Casserole

By: Effie Wanzer

"Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish."

Rate/Review | Read Reviews (26)

Prep Time:
25 Min

Cook Time:
40 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

5 medium zucchini, diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 (4 ounce) can chopped green chilies
4 cups shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted

Directions

In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.