Photo: Alexander Maasch
Zucchini Pepperjack Casserole
10 ingredients
20 min + 45 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
919
Calories
35g
Protein
36g
Fat
113g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup seasoned bread crumbs
- 2 pounds zucchini, thinly sliced
- 8 ounces Monterey Jack cheese, cubed
- 8 ounces pepper jack cheese, cubed
- 6 eggs
- 3/4 cup milk
- 3/4 teaspoon salt
- 3 teaspoons baking powder
- 5 tablespoons all-purpose flour
- 1 tablespoon butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes