Lunch

Zucchini Pepperjack Casserole is for Lunch.

Zucchini Pepperjack Casserole takes 20 minutes to prepare.

Zucchini Pepperjack Casserole takes 45 minutes to cook.

Zucchini Pepperjack Casserole makes 12 servings.

The ingredients for Zucchini Pepperjack Casserole are:

1/2 Cup Seasoned Bread Crumbs
2 lb. zucchini, thinly sliced
8 oz. Monterey Jack Cheesa
8 Oz. Pepper Jack Cheese
6 Eggs
3/4 Cup milk
3/4 tsp salt
3 tsp baking powder
5 Tbs all-purpose flour
1 Tbs. butter

Here is how you make Zucchini Pepperjack Casserole:

Preheat oven to 325 degrees F. Generously butter a 9 x 13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder & flour. Spoon mixture over the top of the casserole and dot with butter. Sprinkle remaining bread crumbs over the top. Bake for 45 minutes in preheated oven, or until topping is cooked through. Pick up a piece of the topping & peek underneath to see if it is no longer gooey.Makes 12, 3 inch servingsNumber of Servings: 12Recipe submitted by SparkPeople user NELSO52.

The nutritional information for Zucchini Pepperjack Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 231.0

• Total Fat: 15.8 g
• Cholesterol: 146.8 mg
• Sodium: 505.0 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 0.7 g
• Protein: 13.4 g