Zucchini Pepperjack Casserole Tasty Recipes

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Zucchini Pepperjack Casserole

"A a laugh summer dish that is form of like a savory zucchini cobbler. This is a outstanding facet dish and might effortlessly be used as a chief dish for a mild summer time dinner. A circle of relatives favourite even the various vegetarian participants."

Ingredients :

half of cup pro bread crumbs
2 pounds zucchini, thinly sliced
eight ounces Monterey Jack cheese, cubed
8 oz. Pepper jack cheese, cubed
6 eggs
3/four cup milk
3/4 teaspoon salt
3 teaspoons baking powder
5 tablespoons all-cause flour
1 tablespoon butter

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

Preheat the oven to 325 levels F (165 tiers C).
Generously butter a 9x13 inch baking dish, and coat with a number of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses lightly over the pinnacle. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle closing bread crumbs over the top.
Bake for 45 minutes within the preheated oven, or till the topping is cooked thru. Pick up a chunk of the topping and peek underneath to peer if it's far not gooey.

Notes :

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