Mexican Zucchini Casserole Recipe

Mexican Zucchini Casserole Recipe

  • 1 egg
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded zucchini
  • 1 tablespoon seeded, finely chopped jalapeno pepper
  • 1 tablespoon finely chopped onion
  • 1/3 cup biscuit/baking mix
  • 2 tablespoons shredded Cheddar cheese
  1. In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese.
  2. Pour into a 15-oz. baking dish coated with nonstick cooking spray. Bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
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