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Ingredients
| italian seasoned bread crumbs: 1/2 cup |
| zucchini squash: 2 lbs (thinly sliced) |
| monterey jack cheese: 8 oz (cubed) |
| pepper jack cheese: 8 oz (cubed) |
| eggs: 6 |
| 2% milk: 3/4 cup |
| salt: 3/4 tsp |
| baking powder: 1 Tbl |
| all-purpose flour (unsifted): 5 Tbl |
| salted butter: 1 Tbl |
Zucchini Pepperjack Casserole
Credit: AllRecipes
User rating:
"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."
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Prep Time
20 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
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.