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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from The Betty Miller Family Cookbook, 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:  
2 lb. zucchini (cubed)
4 eggs
½ c milk
1 lb. Jack cheese
1 tsp. salt and pepper
2 tsp. baking powder
3 TB flour
½ c parsley (chopped)
1 small can Ortega chilies (diced)
Bread Crumbs
½ butter (cut into cubes)
Directions:
Directions:
Cook zucchini in salt water and cook until barley tender. Drain and cool. Mix together all other ingredients. Fold into cooled zucchini. Butter an 9 x 13 pan add bread crumbs to bottom of pan, pour in mixture and dot on top with butter and remaining bread crumbs. Bake at 325 for 30 min or until set.
Personal Notes:
Personal Notes:
Note: You can also use asparagus

 

 

 

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