Mexican Zucchini Casserole
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 279.8
- Total Fat: 15.3 g
- Cholesterol: 123.7 mg
- Sodium: 402.6 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.0 g
- Protein: 10.4 g
View full nutritional breakdown of Mexican Zucchini Casserole calories by ingredient
Introduction
Use some of your garden bounty to make this zesty quiche-like casserole. Use some of your garden bounty to make this zesty quiche-like casserole.Number of Servings: 2
Ingredients
-
1 egg
1 T canola oil
1/8 t pepper
1/8 t salt
1 c shredded zuchini
1 T seeded, finely chopped jalapeno pepper
1/3 c buscuit/aking mix
2 T shredded cheddar cheese
Directions
makes 2 servings
in small bowl beat the egg, oil, salt and peper. Add the zuchini and onion; stir to coat. Stir in buscuit mix and cheese.
pour into a 15-oz baking dish coated with non stick cooking spray. Bake at 375 degrees F for 18-20 miutes or unti a toothpick come out clean. Let stand for 10 minutes before serving.
I also substituted pancake mix, cause I didn't have any biscuit mix, and santa fe pepper instead of a jalapeno. Worked up just fine I think I will add a little more cheese next time.
(I found this receipe at www.allrecipes.com)
Number of Servings: 2
Recipe submitted by SparkPeople user SOLDIERWIFE1.
in small bowl beat the egg, oil, salt and peper. Add the zuchini and onion; stir to coat. Stir in buscuit mix and cheese.
pour into a 15-oz baking dish coated with non stick cooking spray. Bake at 375 degrees F for 18-20 miutes or unti a toothpick come out clean. Let stand for 10 minutes before serving.
I also substituted pancake mix, cause I didn't have any biscuit mix, and santa fe pepper instead of a jalapeno. Worked up just fine I think I will add a little more cheese next time.
(I found this receipe at www.allrecipes.com)
Number of Servings: 2
Recipe submitted by SparkPeople user SOLDIERWIFE1.