Wednesday, September 9, 2009

Zucchini Casserole


2 lbs of zucchini cut in 1/3 inch thick slices
1 lb jack cheese, grated
2 small cans Ortega diced green chilies
4 eggs
1 cup corn flake crumbs
1 cube butter
2 tsp. baking powder
3 T flour
garlic salt
dried parsley

Steam zucchini 5 minutes and drain. Melt butter (1/2 cube) in 9x13 Pyrex dish. Sprinkle 1/2 of the cornflake crumbs on the melted butter. Mix garlic salt, parsley, baking powder, and flour. Add the squash, grated cheese, chilies, and beaten eggs to the dry mix. Pour into the 9x13. Top with remaining butter and corn flake crumbs. Bake 350 degrees for 40 minutes.

Note: I didn't have corn flakes so I used crushed corn chex. It still turned out great.
original source: Carolyn

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