Zucchini Pepperjack Casserole The Best Recipes

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Zucchini Pepperjack Casserole

"A fun summer dish that is sort of like a savory zucchini cobbler. This is a brilliant facet dish and might effortlessly be used as a major dish for a light summer season dinner. A own family favourite even among the vegetarian contributors."

Ingredients :

  • 1/2 cup pro bread crumbs
  • 2 pounds zucchini, thinly sliced
  • 8 oz Monterey Jack cheese, cubed
  • eight ounces pepper jack cheese, cubed
  • 6 eggs
  • 3/four cup milk
  • three/four teaspoon salt
  • 3 teaspoons baking powder
  • 5 tablespoons all-purpose flour
  • 1 tablespoon butter

Instructions :

Prep : 20M Cook : 8M Ready in : 1H5M
  • Preheat the oven to 325 stages F (a hundred sixty five ranges C).
  • Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses lightly over the pinnacle. In medium bowl, blend collectively the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle ultimate bread crumbs over the top.
  • Bake for forty five minutes within the preheated oven, or till the topping is cooked thru. Pick up a bit of the topping and peek below to peer if it is not gooey.

Notes :

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