Zucchini Pepperjack Casserole

Added: 25th July 2006

Be the first to submit a picture
of this recipe

Rating:

(5 votes)

The spice of pepperjack cheese gives this vegetable casserole its kick.

Ingredients

  • 1/2 C. seasoned bread crumbs
  • 2 lb. zucchini, thinly sliced
  • 8 oz. Monterey Jack cheese, cubed
  • 8 oz. pepper jack cheese, cubed
  • 6 eggs
  • 3/4 C. milk
  • 3/4 tsp. salt
  • 3 tsp. baking powder
  • 5 Tbs. all-purpose flour
  • 1 Tbs. butter

Directions

Preheat the oven to 325 degrees F. 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. 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.

Review this recipe:

Reviews (4)

  • I made this tonight for 4 and we ate half of it. It was SO delicious!! Easy to assemble and bakes nicely, easy to serve. I had leftovers so I will try to bake half a recipe next time. We do not eat much leftovers. This would be a great dish to carry to a church dinner!

    Flag as inappropriate crmhughes  |  17th August 2009

  • SOUNDS GREAT , BUT I LOVE ANYTHING WITH CHEESE!

    Flag as inappropriate HONEYBEAR  |  23rd March 2008

  • Very good recipe, so-o cheesy.

    Flag as inappropriate hatetocook  |  29th October 2007

  • This is a wonderful recipe! It was a hit with the family and everyone asked for the recipe.

    Flag as inappropriate Wheeler200  |  24th September 2007

Signup