Zucchini Squash Casserole
Try this Zucchini Squash Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup dried parsley
- 3 tbsp flour
- 8 cups zucchini squash cubed, soft center & seeds discarded
- 1 cup green pepper diced
- 1 med onion diced
- 1/2 cup milk 2%
- 12 oz. monterey jack cheese shredded
- 1 - 2 tsp pepper (to taste)
- bread crumbs - fine
- 4 tbsp (approx) i can't believe it's not butter stick
- no-stick spray - butter flavor
- Carbohydrate 151.762968317344 g
- Cholesterol 45.7333333200782 mg
- Fat 18.0160666654923 g
- Fiber 25.9072671317132 g
- Protein 90.3849133311792 g
- Saturated Fat 7.85358399829667 g
- Serving Size 1 1 recipe (2746g)
- Sodium 1312.99333314506 mg
- Sugar 125.855701185631 g
- Trans Fat 2.74692933344743 g
- Calories 1006 calories
Cook zucchini, peppers and onion in salted water until barely tender. Cool and drain. Mix eggs, milk, cheese, salt, pepper, baking powder, flour and parsley. Fold in cooked (cooled) zucchini.Spray a 13"x9" glass baking dish with Butter Flavored No-Stick Spray. Sprinkle bottom and sides with bread crumbs. Pour in the squash mix and sprinkle with more bread crumbs as a topping. Dot with butter.Bake at 325 degrees for 30 minutes. Serves 12 (1 cup servings, approx)Number of Servings: 12Recipe submitted by SparkPeople user PHAMM13.
