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Mexican Zucchini Casserole

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
  • Total Time
    Prep: 15 min. Bake: 20 min. + standing
  • Makes
    2 servings

Ingredients

  • 1 egg
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded zucchini
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 tablespoon finely chopped onion
  • 1/3 cup biscuit/baking mix
  • 2 tablespoons shredded cheddar cheese

Directions

  • In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese.
  • Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 cups: 185 calories, 10g fat (2g saturated fat), 5mg cholesterol, 489mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • Newrecipejumkie2
    Nov 4, 2020

    I did make this again, this time using the 1/3 cup measure that I used for the baking mix to use for the cheese. That is about triple the amount of cheese that the recipe calls for. The casserole came out too solid, for lack of a better description. Next time, I will take the middle road and just double the cheese so it would be a little cheesier but also a little looser.

  • Linda
    Jul 28, 2020

    This was delicious! Quick and easy to make.

  • Melissa
    Oct 21, 2018

    I love this recipe! Easy, quick and delicious! It is incorrect saying 2 servings, I eat it all by myself. I'm a skinny little thing, so you might need to quadruple it for 2.

  • JoanieK53
    Aug 17, 2017

    This is like a zucchini pancake recipe put into a casserole only easier. I used less baking mix and just the egg white. Will make this often.

  • newrecipejunkie
    Jun 10, 2013

    I just made this tonight for dinner and it was delicious! I'm not a fan of spicy foods so I omitted the jalapeno pepper. Next time I might put in a little more cheese since I feel almost everything could use a little more!

  • cynfrank2001
    Aug 9, 2010

    wonderful , fast and easy.

  • jmscoker
    Aug 9, 2010

    Small servings for 2. I doubled it and served 3. Tasty, not too spicy. Perfect weeknight vegetarian dinner.

  • cee-jay
    Jul 8, 2010

    I did not shred the zucchini but instead cut them into small wedges.I also doubled the amount of cheese called for. I let the casserole bake 5 minutes longer.

  • terribieber
    Mar 3, 2009

    No comment left

  • freddian
    Sep 15, 2007

    No comment left