How to Make Zucchini Pepperjack Casserole - A Step-by-Step Guide

Looking for a delicious way to use up all that zucchini from your garden? Or perhaps you're just in the mood for a comforting, cheesy casserole that's both easy to make and incredibly tasty. Look no further than this Zucchini Pepperjack Casserole recipe, which combines fresh zucchini, creamy cheese, and a hint of spice for a dish that will have everyone coming back for seconds.

This casserole is perfect for a weeknight dinner, a potluck, or even as a side dish for a larger gathering. ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 8 servings

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

    360 cal.

    • Total Fat: 24g
    • Saturated Fat: 13g
    • Cholesterol: 201mg
    • Sodium: 893mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 20mg
    • Calcium: 517mg
    • Iron: 2mg
    • Potassium: 428mg