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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Zucchini Casserole Recipe

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This recipe for Mexican Zucchini Casserole is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C zucchini (do not peel) Both green and yellow look good.
2 tomatoes, diced
2 eggs, beaten
1 C mayonnaise
1 C Parmesan cheese
1 medium onion, chopped
1 4 oz can green chilies, chopped
salt and pepper
1 C shredded cheddar cheese (mild)
Directions:
Directions:
Serves: 8
Preparation Time: 25 minutes

Slice zucchini lengthwise and then into thin slices 1/4" thick (half circles). Boil zucchini in 2C water until tender, not too long, then drain. Add mayo, onion, Parmesan cheese, chilies, eggs, tomatoes and zucchini in one large bowl. Mix well. Salt and pepper to taste. Place in greased 9x13 casserole. Bake at 350º for 40-45 minutes. Should be lightly brown on edges and bubbly. Top with cheddar cheese the last 20 minutes. Let it sit a bit before serving.
Scoops out - does not cut into squares.
Personal Notes:
Personal Notes:
Lori Roeder is my "go to" friend whenever I need a recipe for anything. Here is another great recipe.

 

 

 

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