Zesty Zucchini Casserole

zesty zucchini casserole

Tried a new recipe that is definitely a keeper.

  • 1 egg*
  • 1 tbsp. olive oil
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 c. shredded zucchini
  • 1 chopped, seeded jalapeño pepper*
  • 1 tbsp. finely chopped onion
  • 1/3 c. biscuit/baking mix
  • 2 tbsp. shredded cheddar cheese*

In a smallbowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeño and onion. Stir in biscuit mix and cheese.

Pour into a 15-ounce baking dish, coated with nonstick cooking spray. Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving. Serves 2.


The aroma, the taste, the texture — twas all delicious.

*I replaced the egg with 3 tbsp. egg white, the jalapeño with a serrano and the cheese with nutritional yeast. Though I did sprinkle just a tiny bit of cheese on top for a little crispity, cheesiness. Here’s the nutritional information for my version: Calories: 216; fat: 9; protein: 9; carbs: 20; fiber: 3; sugar: 3


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