Zucchini Jack Casserole

Name: Zucchini Jack Casserole
Ingredients: 2 lb. zucchini; 4 eggs; 1/2 c. milk; 1 tsp. salt; 2 tsp. baking powder; 3 Tbsp. flour; 1/4 c. chopped parsley; 1 clove garlic, pressed; 1 small onion, chopped; 1 (7 oz.) can green chilies; 3/4 lb. Monterey Jack cheese, shredded; 1 c. seasoned croutons; 3 Tbsp. margarine, melted

13 ingredients

8 steps

Ingredients

2 lb. zucchini
4 eggs
1/2 c. milk
1 tsp. salt
2 tsp. baking powder
3 Tbsp. flour
1/4 c. chopped parsley
1 clove garlic, pressed
1 small onion, chopped
1 (7 oz.) can green chilies
3/4 lb. Monterey Jack cheese, shredded
1 c. seasoned croutons
3 Tbsp. margarine, melted

Directions

1

Slice zucchini crosswise 1/4-inch thick.
2

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

Stir in parsley, garlic, onion, green chilies, cheese and zucchini.
4

Spoon into a greased 9 x 13-inch baking pan.
5

Toss croutons in melted margarine and sprinkle on top.
6

Bake, uncovered, 35 to 40 minutes at 350° or until squash is tender when pierced.
7

Let stand 10 minutes before serving.
8

Makes 10 servings.