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Zucchini Pepperjack Casserole

Zucchini Pepperjack Casserole

Name: Zucchini Pepperjack Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: ½ cup seasoned bread crumbs; 2 pounds zucchini, thinly sliced; 8 ounces Monterey Jack cheese, cubed; 8 ounces pepper jack cheese, cubed; 6 eggs; ¾ cup milk; ¾ teaspoon salt; 3 teaspoons baking powder; 5 tablespoons all-purpose flour; 1 tablespoon butter

Rating: 4.19 stars

26 Ratings
21 Reviews
4 Photos

A fun summer dish that is sort of like a savory zucchini cobbler. This is a great side dish and can easily be used as a main dish for a light summer dinner. A family favorite even among the vegetarian members.

By glitzgirl

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Recipe Summary

prep:

20 mins

cook:

45 mins

total:

1 hr 5 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

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Step 2

Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle remaining bread crumbs over the top.
Step 3

Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.

Nutrition Facts

Per Serving:

360.4 calories; 21.5 g protein; 15.6 g carbohydrates; 200.9 mg cholesterol; 892.7 mg sodium. Full Nutrition

Reviews (21)

Most helpful positive review

Chelsey Wolnowski

04/04/2006

This was super good! I didn't really measure anything just eye balled it and cut the quantity in half as it's just the 2 of us. Anyway really tasty! I loved how the cheesy egg mixture cooked up. I used Tex Mex cheese because it's already grated and I was in a hurry. Anyway it went really well. Read More

Helpful

(13)

Most helpful critical review

Sally Capotosto

08/29/2006

We did not care for this at all. It was too "eggy" tasting. Sorry. Read More

Helpful

(4)

26 Ratings

5 star values: 13
4 star values: 7
3 star values: 5
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Chelsey Wolnowski

04/04/2006

Helpful

(13)

Chelsey Wolnowski

04/04/2006

Helpful

(13)

Judi Leaming

09/02/2004

While we really like the texture of this the flavor was very very bland. Next time I'll try sharp Cheddar cheese in place of the Monterey Jack and perhaps add some sun-dried tomatoes. This makes a hearty main dish so it is well worth playing with this recipe until you find the seasonings that you prefer. Read More

Helpful

(8)

shannonwhinnery

07/16/2010

This was Fantastic. I cut it down to 2servings since it was just my husband and I. Also I used a mix of zucchini and summer squash sourdough bread crumbs and sharp cheddar in place of the jack cheese for a more savory flavour. My husband (a hater of most things green) even loved this recipe! Read More

Helpful

(8)

BNBRUNGE

08/04/2004

This casserole turned out great and was very easy. I added some chorizo and red onion to make this a meal. YUM!! Read More

Helpful

(8)

SUNRENAY

02/10/2010

Fantastic concept! This casserole is a great way to get veggies in the morning. It also makes a ton of food. I halved the recipe since there are just 3 of us and one is only 4 years old. I have to admit that I only used 1/4 lb zucchini and I shredded it. 1/2 lb would have been really wet but mine set up really nice. Read More

Helpful

(6)

Miss Molly

05/21/2010

This was excellent! I used 2 zucchini and 2 summer squash. Also only used 4 eggs. I can't wait to make this again! Read More

Helpful

(5)

Kathy M.

08/29/2006

This was a wonderful way to use more zucchini from the garden. I invited several people over for an impromptu dinner and they all raved about it. The others asked for copies of the recipe and I know we will be making it again soon. We ate it as a main dish just the way it was and served it with sliced tomatoes and a pistachio pudding salad to calm down the spicy aftertaste. Read More

Helpful

(5)

Nzingha

05/02/2006

Very very good! My whole family loved it. Will make again. Thanks! Read More

Helpful

(5)

LYNN39SCAF

07/12/2006

very good easy and quick to assemble. smelled heavenly while baking. only change I made was to use herb seasoned stuffing mix since that's what I had on hand (the crushed kind). Will definitely make again. Read More

Helpful

(5)

Sally Capotosto

08/29/2006

We did not care for this at all. It was too "eggy" tasting. Sorry. Read More

Helpful

(4)

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Nutritional Information

Zucchini Pepperjack Casserole

Servings Per Recipe: 8
Calories: 360.4

% Daily Value *

protein: 43 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 37 %

saturated fat: 65 %

cholesterol: 67 %

vitamin a iu: 23 %

niacin equivalents: 34 %

vitamin b6: 22 %

vitamin c: 33 %

folate: 19 %

calcium: 52 %

iron: 11 %

magnesium: 14 %

potassium: 12 %

sodium: 36 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.