Summer Squash like Zucchini
Pam’s Zucchini Relleno Casserole
served at NORCATT '05
1 1/2 lbs zucchini, cubed
1/2 cup onion, diced
1 Tbsp oil
4 eggs, slightly beaten
1/2 cup milk
1 tsp salt
Pinch cayenne pepper
2 tsp baking powder
3 Tbsp flour
1/4 cup chopped parsley
2 Tbsp green pepper, diced
1 (4 oz) can green chiles, diced
1 lb jack cheese, grated
Topping
1/3 cup dry bread crumbs
2 Tbsp taco seasoning mix
1 Tbsp butter
Steam zucchini over a small amount of water. Cook onion in oil until softened. Combine eggs, milk, seasonings, baking powder, and flour, mixing to remove lumps. Add peppers, onion, and cheese. Add zucchini and stir gently.
Grease 2 qt casserole dish and pour zucchini mix in. Mix breadcrumbs with taco seasoning and sprinkle on top of casserole; dot with butter. Bake at 350 degrees for 55 minutes.
Note: Pam made this with *wheaties* type cereal, as she didn’t have any breadcrumbs. I thought it tasted wonderful.
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