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Zucchini Pepperjack Casserole

Zucchini Pepperjack Casserole

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
glitzgirl

glitzgirl

A fun summer dish that is sort of like a savory zucchini cobbler. This is a great side dish and can easily be used as a main dish for a light summer dinner. A family favorite even among the vegetarian members.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle remaining bread crumbs over the top.
  3. Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.
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Reviews

Chelsey Wolnowski
11

Chelsey Wolnowski

4/4/2006

This was super good! I didn't really measure anything, just eye balled it, and cut the quantity in half, as it's just the 2 of us. Anyway, really tasty! I loved how the cheesy egg mixture cooked up. I used Tex Mex cheese, because it's already grated, and I was in a hurry. Anyway, it went really well.

BNBRUNGE
7

BNBRUNGE

8/4/2004

This casserole turned out great, and was very easy. I added some chorizo and red onion to make this a meal. YUM!!

SUNRENAY
5

SUNRENAY

2/10/2010

Fantastic concept! This casserole is a great way to get veggies in the morning. It also makes a ton of food. I halved the recipe since there are just 3 of us and one is only 4 years old. I have to admit that I only used 1/4 lb zucchini and I shredded it. 1/2 lb would have been really wet but mine set up really nice.

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