 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I have to be honest with you and tell you that I have not tried this yet but it caught my attention because it looks good. It came from a Our Favorite Recipes booklet that my daughter's 4-H club published as a fund raiser in 1997. Ingredients:
2 lbs zucchini (cubed) |
4 eggs |
1/2 cup milk |
1 lb monterey jack cheese (grated) |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 cup fresh parsley (chopped) |
1 (4 ounce) can chopped green chilies |
1/4 cup butter (for topping) |
1 cup breadcrumbs |
Directions:
1. Cook zucchini in salted water just until tender, drain and cool.
2. Beat eggs and mix all ingredients except butter and bread crumbs.
3. Add zucchini.
4. Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
5. Top with crumbs and dot with butter.
6. Bake uncovered at 325F for 30 minutes.
|
|