"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cheese-Egg-Zucchini Casserole Recipe

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This recipe for Cheese-Egg-Zucchini Casserole, by , is from ENJOYING LIFE AND FOOD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Wallace
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 med.zucchini, cut in 1/4 inch slices
1 small onion, thinly sliced
1 T. oil
3 tomatoes, chopped
4 oz. can chopped green chilies, drained
1/4 tsp. salt
3 eggs, beaten
4 oz. shredded Monterey Jack cheese

Directions:
Directions:
Cook zucchini in small amount of water in saucepan 5 minutes. Drain & set aside.
Saute onion in oil in skillet until tender; stir in tomatoes, green chilies, and salt.
Layer half each of zucchini, tomato mixture, eggs and cheese in 2-quart casserole. Repeat layers.
Bake @ 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
160 calories per serving.

 

 

 

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