Southwestern Zuccchini Casserole
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Ingredients
  • 2-3 zucchini (or yellow squash), ~ 1 lb
  • 2 large carrots, grated
  • 1 small red bell pepper, diced
  • 1 small onion, ~ 4 oz., chopped
  • 3 cloves garlic, pressed
  • 3 eggs
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • ¼ cup flour
  • ½ cup diced green chiles
  • ½ cup mexican blend shredded cheese
  • ½ cup shredded parmesan, divided in half.
  • 5 campari tomatoes
  • Chopped cilantro, parsley, or green onions for garnish.
Instructions
  1. Preheat oven to 400 degrees. Grease an 8x8 or 9x9 baking dish.
  2. Trim the ends off the zucchini,grate coarsely and dump in a 2 quart bowl. Add the carrots and let sit for 10-15 minutes. Then squeeze to drain out liquid into a separate cup. (Liquid can be thrown out or added to another soup or dish.)
  3. Add eggs, garlic, onions, seasonings, green chiles and flour, stirring to blend.Stir in the mexican blend cheese and half the parmesan.
  4. Pour into a baking dish and spread out evenly. Slice the tomatoes into thin ¼" slices and place on top of the casserole. Spread the remaining ¼ cup parmesan evenly on top.
  5. Bake 45 minutes, then remove and let sit 5-10 minutes to set. Serve and enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/casseroles/southwestern-zucchini-casserole/