Recipe of the Month
November 2007
Zucchini Casserole
5-6 zucchini cubed (with skin on)
Boil 20-30 min. Cool under water – drain well (if not dish will be runny)
1 lb Monterrey cheese –cubed
½ green pepper –chopped
¼ C parsley flakes
1 small onion – chopped
¼ t garlic powder
¼ t oregano powder
4 eggs whipped
½ C milk
1 t salt
2 t baking powder
3 T flour
3500 oven
9 x 13 buttered dish
Mix together and pour into dish, cover with bread crumbs, sprinkle with parmesan cheese, dot with butter and bake for 45 min. It should be slightly crusty both on bottom and top. I have also added mushrooms and green chilies (mild/diced) and a drop of green peppers. Enjoy.
Chef - Kathy Onder
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