Zucchini Jack Casserole

Name: Zucchini Jack Casserole
Ingredients: 8 small zucchini (about 8 lb. total); 4 eggs; 1/2 c. milk; 2 tsp. baking powder; 3 Tbsp. all-purpose flour; 1/4 c. chopped parsley; 1 clove garlic, minced or pressed; 1 small onion, finely chopped; 1 large can diced green chiles; 4 c. (1 lb.) shredded Jack cheese; 1 c. seasoned croutons; 3 Tbsp. butter or margarine, melted

12 ingredients

8 steps

Ingredients

8 small zucchini (about 8 lb. total)
4 eggs
1/2 c. milk
2 tsp. baking powder
3 Tbsp. all-purpose flour
1/4 c. chopped parsley
1 clove garlic, minced or pressed
1 small onion, finely chopped
1 large can diced green chiles
4 c. (1 lb.) shredded Jack cheese
1 c. seasoned croutons
3 Tbsp. butter or margarine, melted

Directions

1

Slice zucchini into 1/4-inch thick rounds (about 7 cups); set aside.
2

In a large bowl, beat eggs with milk, baking powder and flour until smooth.
3

Stir in parsley, garlic, onion, chiles, cheese and zucchini.
4

Spoon egg mixture into a greased 9 x 13-inch baking dish.
5

Toss croutons in melted butter, then sprinkle over top.
6

Bake, uncovered, in a 350° oven for 35 to 40 minutes or until a knife inserted in center comes out clean.
7

Let stand at least 10 minutes before cutting.
8

Makes about 10 servings.