A favorite way to eat zucchini! This is flavorful, cheesy, yet really mild. Many folks love the flavor and don’t even realize there are chiles in this casserole. Even young kids usually like this.
I used Mild Select New Mexico Green Chiles and they add depth and interest to the flavor without dominating the dish. Of course, you can make it with hot green chiles or half and half, but I prefer this dish with the mild. This can also be frozen after assembly so you can pull it out on a moment’s notice for a special, no-work side dish; just thaw and bake per the directions.
Select New Mexico Green Chiles are particularly convenient – peeled and dice, just scoop out a cup to assemble this dish quickly. You can go to their store locator to find a store near you.
- 6 tbsp (3/4 stick) unsalted butter
- 1 lb yellow onions, cut in half and sliced (2 large)
- 2 lbs zucchini, sliced ¼-inch thick (4 zucchini)
- 1 cup diced mild green chiles
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 1 cup milk
- ⅔ cup cracker crumbs
- ⅔ cup grated sharp cheddar cheese
- Preheat oven to 350 degrees.
- Melt the butter in a large skillet and cook the onions on low heat for 20 minutes, just until tender.
- Add the zucchini, cover and cook for 10 minutes or until tender.
- Add salt, pepper, and chiles and cook another 5 minutes.
- Add the flour, then slowly add the milk while stirring. Stir and cook until it makes a sauce.
- Pour the mixture into a 2-quart baking dish.
- Mix the cracker crumbs and cheddar cheese and spread on top. Bake for 20 minutes at 350 degrees.
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