A wonderful casserole that is cheesy, spicy, and crunchy. All the ingredients blend well together into a yummy vegetable dish.
Servings 20 people
- 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
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.
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