Cheese Egg Zucchini Casserole
|Vegetable oil||1 Tablespoon|
|Canned green chilies||4 Ounce|
|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.
Bake at 350Â° for 25 minutes.