"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zucchini Jack Casserole Recipe

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This recipe for Zucchini Jack Casserole, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. zucchini
4 eggs
1/2 c. milk
1 tsp. salt
2 tsp. baking powder
3 T. flour
1/4 c. chopped parsley
1 clove garlic, minced or pressed
7 oz. California green chilies
3/4 lb. jack cheese, shredded
1 c. seasoned croutons
3 T. butter, melted
1 small onion, finely chopped

Directions:
Directions:
Slice zucchini crosswise, 1/4 inch thick and pan cook. You should have about 7 cups. In a large bowl, beat together eggs, milk, salt, baking powder and flour, until smooth. Stir in parsley, garlic, onion, green chilies, cheese and zucchini. Spoon into a greased 9x13 baking dish. Toss croutons in the melted butter and then sprinkle on top. Bake, uncovered, in a 350 oven for 30-45 minutes, or until set in center and squash is tender when pierced. Let stand about 10 minutes before serving.

Number Of Servings:
Number Of Servings:
10

 

 

 

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