Zucchini Pepperjack Casserole Recipes

BEST ZUCCHINI CASSEROLE

This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.

Provided by Maria

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 8

Best Zucchini Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
Bake in the preheated oven for 45 minutes, or until top is golden brown.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 8.5 g, Cholesterol 61.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 3.3 g

Ingredients

8 cups diced zucchini
1 red bell pepper, chopped
1 cup cornflakes cereal
1 cup shredded Cheddar cheese
½ cup olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper to taste

ZUCCHINI AND CHEESE CASSEROLE

My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Zucchini and Cheese Casserole image

Steps:

Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 260 calories, Fat 15g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

Ingredients

4 tablespoons butter, divided
6 small zucchini, chopped (about 7 cups)
1 large onion, chopped
1-1/2 cups crushed Rice Chex
1 cup shredded Colby-Monterey Jack cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper

CHEESY ZUCCHINI & PEPPER CASSEROLE

This is from a wonderful recipe clipping I found in a very old cookbook. I made it this past Christmas and found that it makes a wonderful breakfast dish as well. I only wish there had been more left overs.

Provided by Chef Buggsy Mate

Categories Cheese

Time 1h

Yield 1 casserole, 12-16 serving(s)

Number Of Ingredients 9

Cheesy Zucchini & Pepper Casserole image

Steps:

In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
Drain.
Cool on paper towels about 10 minutes.
In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
Beat in eggs and chilies.
Stir in cheese and diced zucchini.
Transfer to a greased 9x13" baking dish and drizzle with melted butter.
Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
Let stand 5 minutes before cutting.

Nutrition Facts : Calories 210.4, Fat 15.6, SaturatedFat 9.2, Cholesterol 102, Sodium 509, Carbohydrate 5.4, Fiber 1, Sugar 2.8, Protein 13

Ingredients

5 medium zucchini, cooked crisp tender and diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 (4 ounce) can chopped green chilies
4 cups colby-monterey jack cheese, shredded
2 tablespoons butter, melted

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In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.

Zucchini Pepperjack Casserole Recipes

BEST ZUCCHINI CASSEROLE

This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.

ZUCCHINI AND CHEESE CASSEROLE

My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming

CHEESY ZUCCHINI & PEPPER CASSEROLE

This is from a wonderful recipe clipping I found in a very old cookbook. I made it this past Christmas and found that it makes a wonderful breakfast dish as well. I only wish there had been more left overs.

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