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Cheese Egg Zucchini Casserole

chef.tim.lee's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Servings: 
6

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