Thursday, February 9, 2017

Zucchini Casserole

Here's a tasty twist on a Squash Casserole. I have so many Squash Recipes. Apparently it's like Corn Casseroles, I just can't get enough.

Zucchini Casserole

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Glass Casserole Dish

2 TBS Butter
4 Zucchinis, thinly sliced on a Mandoline.
1 C Roughly Chopped Sweet Onion.
4 Garlic Cloves, minced.
2 TBS Dried Parsley
1/4 tsp Dried Oregano
1/2 tsp Dried Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
3 Eggs, beaten.
1 - 4 oz. can of Diced Green Chiles, drained.
2 C Shredded Pepper Jack Cheese
1 C Grated Parmesan Cheese
1 Pillsbury Recipe Creations Seamless Dough Sheet
3 TBS Dijon Mustard

In a Skillet on Medium High Heat:
Butter, until melted.

Sautée for 5 minutes, until tender.

Red Pepper Flakes
Stir to combine well and cook an additional 2 minutes.
Transfer to a Large Mixing Bowl.

Green Chiles
Pepper Jack Cheese
Parmesan Cheese
Stir to combine well.

Roll out the Dough on a flat surface large enough to cover the bottom and sides of the Casserole Dish.
Transfer to the Dish.
Press gently to cover the bottom and sides.
Spread the Mustard evenly over the bottom of the Crust.

Spoon the Vegetable Mixture evenly over the Crust.
Bake 25 - 30 minutes. Until the Crust is Golden Brown.

Serve Immediately.

Peace in the Kitchen!

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