READY IN ABOUT 1¼ hrs

Zucchini Pepperjack Casserole

Read Reviews (16)

"A fun summer dish that is sort of like a savory zucchini cobbler. This is a great side dish and can easily be used as a main dish for a light summer dinner. A family favorite even among the vegetarian members." — glitzgirl

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle remaining bread crumbs over the top.
Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 04, 2006

This was super good! I didn't really measure anything, just eye balled it, and cut the quantity in half, as it's just the 2 of us. Anyway, really tasty! I loved how the cheesy egg mixture cooked up. I used Tex Mex cheese, because it's already grated, and I was in a hurry. Anyway, it went really well.

—Chelsey Wolnowski

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Most Helpful Critical Review

Aug 29, 2006

We did not care for this at all. It was too "eggy" tasting. Sorry.

—DART1121

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19 Ratings

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Aug 04, 2004

This casserole turned out great, and was very easy. I added some chorizo and red onion to make this a meal. YUM!!

—BNBRUNGE

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Feb 10, 2010

Fantastic concept! This casserole is a great way to get veggies in the morning. It also makes a ton of food. I halved the recipe since there are just 3 of us and one is only 4 years old. I have to admit that I only used 1/4 lb zucchini and I shredded it. 1/2 lb would have been really wet but mine set up really nice.

—SUNRENAY

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Sep 02, 2004

While we really like the texture of this, the flavor was very, very bland. Next time I'll try sharp Cheddar cheese in place of the Monterey Jack and perhaps add some sun-dried tomatoes. This makes a hearty main dish so it is well worth playing with this recipe until you find the seasonings that you prefer.

—JUDI LEAMING

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Jul 16, 2010

This was Fantastic. I cut it down to 2servings since it was just my husband and I. Also I used a mix of zucchini and summer squash, sourdough bread crumbs, and sharp cheddar in place of the jack cheese for a more savory flavour. My husband (a hater of most things green) even loved this recipe!

—shannonwhinnery

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May 21, 2010

This was excellent! I used 2 zucchini and 2 summer squash. Also only used 4 eggs. I can't wait to make this again!

—Miss Molly

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May 02, 2006

Very, very good! My whole family loved it. Will make again. Thanks!

—Nzingha

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Nutrition

Calories
360 kcal
18%

Carbohydrates
15.6 g
5%

Cholesterol
220 mg
73%

Fat
24 g
37%

Fiber
1.8 g
7%

Protein
21.5 g
43%

Sodium
893 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Pepperjack Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 360
Calories from Fat: 216

% Daily Value *
Total Fat 24g 37 %
Saturated Fat 13g 65 %
Cholesterol 220mg 73 %
Sodium 893mg 36 %
** Potassium 428mg 12 %
Total Carbohydrates 15.6g 5 %
Dietary Fiber 1.8g 7 %
Protein 21.5g 43 %
Sugars 3.9g
Vitamin A 23 %
Vitamin C 33 %
Calcium 65 %
Iron 20 %
** Thiamin 17 %
** Niacin 34 %
** Vitamin B6 22 %
** Magnesium 14 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.