Zucchini Pepperjack Casserole

Zucchini Pepperjack Casserole
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 15.8 g
  • Cholesterol: 146.8 mg
  • Sodium: 505.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.4 g

View full nutritional breakdown of Zucchini Pepperjack Casserole calories by ingredient
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Yummy cheesey zucchini casserole Yummy cheesey zucchini casserole
Number of Servings: 12


    1/2 Cup Seasoned Bread Crumbs
    2 lb. zucchini, thinly sliced
    8 oz. Monterey Jack Cheesa
    8 Oz. Pepper Jack Cheese
    6 Eggs
    3/4 Cup milk
    3/4 tsp salt
    3 tsp baking powder
    5 Tbs all-purpose flour
    1 Tbs. butter


Preheat oven to 325 degrees F. Generously butter a 9 x 13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder & flour. Spoon mixture over the top of the casserole and dot with butter. Sprinkle remaining bread crumbs over the top. Bake for 45 minutes in preheated oven, or until topping is cooked through. Pick up a piece of the topping & peek underneath to see if it is no longer gooey.
Makes 12, 3 inch servings

Number of Servings: 12

Recipe submitted by SparkPeople user NELSO52.

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