• 2servings
  • 35minutes
  • 185calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1 tablespoon canola oil

  3. 1/8 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 1 cup shredded zucchini

  6. 1 tablespoon chopped seeded jalapeno pepper

  7. 1 tablespoon finely chopped onion

  8. 1/3 cup biscuit/baking mix

  9. 2 tablespoons shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Mexican Zucchini Casserole Recipe photo by Taste of Home 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.

  2. Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving. Yield: 2 servings.


Send feedback