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Mexican Zucchini Casserole
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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.
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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!
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!