You are here

Cheese Egg Zucchini Casserole

chef.tim.lee's picture
  Zucchini 2 Medium
  Onion 1 Small
  Vegetable oil 1 Tablespoon
  Tomatoes 3
  Canned green chilies 4 Ounce
  Salt 1⁄8 Teaspoon
  Eggs 3
  Shredded monterey jack cheese 1 Cup (16 tbs)

Cook zucchini in a small amount of water in a saucepan 5 minutes.
Drain and set aside.
Saute onion in vegetable oil in a skillet until tender; stir in tomatoes, green chilies, and salt.
Layer half each of zucchini, tomato mixture, eggs, and cheese in a 2-quart casserole.
Repeat layers.
Bake at 350° for 25 minutes.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 157 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.3%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 122.3 mg40.8%

Sodium 286.4 mg11.9%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2 g8.2%

Sugars 3.7 g

Protein 9 g17.5%

Vitamin A 19.5% Vitamin C 42.8%

Calcium 17.3% Iron 6.2%

*Based on a 2000 Calorie diet

Cheese Egg Zucchini Casserole Recipe