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Zucchini Casserole

A wonderful casserole that is cheesy, spicy, and crunchy. All the ingredients blend well together into a yummy vegetable dish.
Course Side Dish
Cuisine American
Keyword Casserole, dinner recipe, side dish, thanksgiving recipe, Vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Servings 20 people
Calories 161kcal
Author Janine Waite

Ingredients

  • 2 lbs zucchini cubed small
  • 4 eggs
  • ½ cup milk
  • 2 cups Jack cheese grated
  • 1 tsp salt
  • 2 tsp baking powder
  • 3 tbs flour
  • ¼ cup parsley chopped
  • 4 ounce can of diced green chile
  • panko bread crumbs
  • ½ cup butter melted

Instructions

  • Preheat oven to 325°
  • Cook squash in salt water, drain, and cool.
  • Mix eggs, milk, and remaining ingredients.
  • Sprinkle panko crumbs in buttered 9" x 13" pan.
  • Pour in squash mixture.
  • Sprinkle with more panko and pour melted butter over the crumbs.
  • Bake until breadcrumbs are golden, 30 to 45 minutes.

Nutrition

Serving: 20servings | Calories: 161kcal | Carbohydrates: 3.7g | Protein: 7.6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 331mg | Potassium: 213mg | Fiber: 0.6g | Sugar: 1.4g | Calcium: 205mg | Iron: 1mg