This is a yummy casserole, easy to make with the gorgeous zucchini fresh out of the garden. I made these in small individual baking dishes and we ate them as a meal. Next time I might add chicken strips to actually make it more like a meal.
I used a medium chile (Big Jim), and I lean toward keeping the chiles on the mild side so they complement the zucchini rather than overpowering. You just might go for this dish on the hot side, though!
This is an adaptation of a dish from Barb Kiebel of Creative-Culinary.com.
- 4 cups sliced zucchini, with slices about the size of fat quarters
- 3 oz cream cheese
- 3 tbsp butter
- 2 to 4 tbsp diced green chiles, depending on desired heat level
- ¼ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp freshly ground pepper
- 20 Ritz crackers
- Cut the unpeeled zucchini into ¼ inch slices, then microwave until still crunchy but tender, about 3 minutes. Drain thoroughly.
- Melt 2 tbsp of butter and the cream cheese, then blend with garlic powder, salt, pepper, and green chiles.
- Stir in zucchini and adjust salt and pepper to taste.
- Put in a baking dish. Melt remaining butter, crumble the crackers into a bowl and stir in the melted butter. Spread on top of the zucchini.
- Bake for 25 minutes at 350 degrees or until crumb topping is lightly browned.