If you follow my Blog, you know how much I love a Tex - Mex recipe. I adapt them and I create them. It's a category of food that we miss when we travel outside the country. It's the first meal we want when we return.
Here's a new concept for a Zucchini Casserole.
You can also use Yellow Squash or a combination of each.
Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 2 quart Casserole Dish. You can also use an 8" or 9" Square Pan.
2 TBS Butter
4 Zucchinis, thinly sliced
1 C diced Onion
2 TBS Dried Parsley
1/2 tsp Salt
1/2 tsp Pepper
3 Garlic Cloves, minced.
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
1/2 tsp Red Chile Pepper Flakes
1 - 4oz. can of Diced Green Chiles, drained.
3 Eggs, beaten.
2 C Grated Fresh Pepper Jack Cheese
1 C Grated Parmesan Cheese
1 - Pillsbury Crescent Dough Sheet
2 TBS Grainy Mustard ?
In a Skillet on Medium High Heat:
Butter, until melted.
Cook until tender, about 5 minutes.
Remove from Heat.
Sir to mix well.
Set aside to cool.
In a Mixing Bowl:
Pepper Jack Cheese
Stir to combine well.
Stir just to combine.
Roll out the Dough on a flat surface to fit the size of your Pan.
Transfer to the Pan, on the bottom and up the sides.
Brush the Bottom and Sides of the Dough with Mustard.
Spoon the Mixture into the Pan.
Bake 20 - 25 minutes. Just until Golden Brown.
A knife in the center should come out clean.
Remove from Oven to a Rack to Cool 5 minutes before serving.
Peace in the Kitchen!