Zucchini Jack Casserole
Zucchini and Monterey Jack cheese, baked in a creamy custard until puffed and golden. Rich and delicious!
Prep Time10 minutes mins
Cook Time50 minutes mins
Course: Side Dish
Cuisine: American
Keyword: zucchini, monterey jack cheese, summer, pot-luck, picnic, casserole
Servings: 10
For the filling:
- 6-8 small zucchini (1 1/2 to 2 pounds total)
- 5 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons flour
- 1/4 cup chopped parsley
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 (7-ounce) can chopped green chiles
- 3/4 pound Monterey Jack cheese, shredded (about 4 cups)
For the crouton topping
- 3 tablespoons butter
- 1 1/2 cups small seasoned croutons
Center the oven rack, and preheat the oven to 350°F. Slice the zucchini into 1/4-inch-thick rounds.
In the large mixing bowl, beat eggs, milk, salt, baking powder and flour until smooth. Then stir in the parsley, garlic, onion, chiles, cheese, and zucchini. Pour into the greased baking dish.
Toss croutons in the melted butter and scatter on top of the casserole. Bake in the preheated oven until the casserole puffs and its center is set -- about 50 minutes. Let cool for 10 minutes before serving.