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Mexican Zucchini Casserole

Rated as 4.48 out of 5 Stars

"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."
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Ingredients

35 m servings
Original recipe yields 2 servings

Directions

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  1. 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.
  2. Pour into a 15-oz. baking dish coated with nonstick cooking spray. Bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: 1 serving (prepared with egg substitute, reduced-fat biscuit mix and reduced-fat cheese) equals 185 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 489 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.

Reviews

Read all reviews 20
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Loved this. Everyone who tries it wants the recipe. Also is low cal and loaded with nutrition.

Most helpful critical review

I read this recipe and I liked the "sound" of it, tripled it gave 2 recipes to friends and we all liked it. Thank you

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I read this recipe and I liked the "sound" of it, tripled it gave 2 recipes to friends and we all liked it. Thank you

Loved this. Everyone who tries it wants the recipe. Also is low cal and loaded with nutrition.

A delightful side or, in larger portions, main dish. I never remember to pick up jalapenos, so I season to taste with pepper flakes or ground red pepper -- it works just fine. I've made this t...

Very yummy, but wished I had thought to squeeze moisture from the zucchini and other comment is that it needed to cook longer-

Loved this, and what's better, the kids loved it, too. Of course I altered the recipe, so here's what worked for me: I doubled the veggies, and added milk to the mix to help it stretch to cove...

added chicken...this turned out fantastic!

We love this! The mixture seemed a little too moist, so I added extra Bisquick. (I have never made it without adding extra, so I don't have anything to compare it to.) I also served it with s...

Very good. Texture was a little odd to me...almost like a souffle, so the second time i made it i cut the zucchini into small slices and i liked it much better than with shredded zucchini.

Awesome dish! Made it a few times. Spice it up a little and leave the jalapeno seeds in. Also add a fresh tomato.