The Pioneer Woman Tasty Kitchen
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Mexican Zucchini Casserole

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Level: Easy

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Description

Light, delicate side dish that works well with or without the heat of the jalapeno pepper.

Ingredients

  • 1 whole Egg
  • 1 Tablespoon Canola Oil
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Pepper
  • 1 cup Zucchini, Shredded
  • 1 Tablespoon Chopped Seeded Jalapeno Pepper
  • 1 Tablespoon Finely Chopped Onion (Vidalia If Available)
  • ⅓ cups Biscuit/baking Mix
  • 2 Tablespoons Shredded Cheddar Cheese

Preparation

In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion. Stir to coat. Stir in biscuit mix and cheese.

Pour into a loaf pan coated with cooking spray.

Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean.

Let stand for 10 minutes before serving.

2 Comments

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brendainva on 8.26.2009

A random search for Zucchini led me here. I am making it for the third time tonight. Love it!

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timsmom on 8.20.2009

This was very good. It is going into the keep file, to make again. Thanks for sharing it with Tasty Kitchen!

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