Zucchini Jack Casserole
2
pounds, or 8 small, zucchini
5 eggs
1/2 cup milk
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1/4 cup chopped parsley
1 clove garlic, minced or pressed
1 small onion, finely chopped
1 large 7-oz. can diced green chili's
3/4 pound jack cheese, shredded (4 cups)
1 1/2 cups seasoned croutons
3 tbsp. butter or margarine, melted
Slice
zucchini 1/4-inch thick. Beat eggs, milk, flour, salt
and baking powder in a large bowl until smooth. Stir in
parsley, garlic, onion, chilis, cheese and zucchini. Spoon
into a greased 9-inch by 13-inch baking dish. Toss croutons
in the melted butter and sprinkle on top. Bake, uncovered,
in a 350 degree oven for 35-40 minutes or until set in
center. Let stand about 10 minutes before serving. Makes
10 servings.
Combine
dry ingredients. Beat sugar & oil until blended. Add
eggs one at a time. Stir in vanilla & zucchini. Add
dry ingredients alternately with milk. Add nuts. Pour
all into greased & floured bread pans. Bake at 350
degrees for 1 hour or until toothpick comes out clean.
Cool in pans 15 minutes then turn out onto wire racks.
When cool sprinkle the tops with powdered sugar, if desired.
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