CHEESY ZUCCHINI & PEPPER CASSEROLE

Cheesy Zucchini & Pepper Casserole image

Provided by Chef Buggsy Mate

Categories Cheese

Time 1h

Yield 1 casserole, 12-16 serving(s)

Number Of Ingredients 9

5 medium zucchini, cooked crisp tender and diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 (4 ounce) can chopped green chilies
4 cups colby-monterey jack cheese, shredded
2 tablespoons butter, melted

Steps:

In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
Drain.
Cool on paper towels about 10 minutes.
In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
Beat in eggs and chilies.
Stir in cheese and diced zucchini.
Transfer to a greased 9x13" baking dish and drizzle with melted butter.
Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
Let stand 5 minutes before cutting.

Nutrition Facts : Calories 210.4, Fat 15.6, SaturatedFat 9.2, Cholesterol 102, Sodium 509, Carbohydrate 5.4, Fiber 1, Sugar 2.8, Protein 13

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