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Mexican Zucchini Casserole

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Total Time
Prep: 15 min. Bake: 20 min. + standing

By Taste Of Home Editorial Team

Recipe by Dolores Kitzinger, Appleton, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Mexican Zucchini Casserole

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Yield: 2 servings
Prep: 15 min
Cook: 20 min
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Ingredients

  • 1 large egg
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded zucchini
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 tablespoon finely chopped onion
  • 1/3 cup biscuit/baking mix
  • 2 tablespoons shredded cheddar cheese
Text Ingredients

Directions

  1. In a small bowl, beat egg, oil, salt and pepper. Add 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.

Nutrition Facts

1 cup: 185 calories, 10g fat (2g saturated fat), 5mg cholesterol, 489mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.
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