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Zucchini Casserole with Green Chilis

Ingredients

  • 6 medium zucchini, sliced
  • 1 onion, chopped
  • 2 Tablespoons butter
  • 1/4 cup milk or cream
  • 2 eggs, beaten together
  • salt and black pepper to taste
  • 3 Tablespoons minced fresh parsley
  • 3 Tablespoons diced canned green chiles
  • 3/4 cup grated cheese
  • 1/2 cup bread crumbs

Instructions

  • Preheat the oven to 375 and butter a 1-quart baking dish
  • Cook the zucchini and onion in a small bit of water until soft, then drain well. Use a potato masher to mash them up.
  • Mix the eggs and milk or cream together in a small bowl.
  • Stir in the butter and let it melt. Stir in salt, pepper, parsley, green chiles, 1/2 cup of grated cheese and 1/4 cup of the bread crumbs. By now the squash should be cooled a bit so stir in the beaten egg and milk and mix well.
  • Pour the zucchini mixture into the buttered dish, Mix together the remaining 1/4 cup cheese and 1/4 cup bread crumbs and sprinkle on the top of the casserole.
  • Bake uncovered for 30 minutes or so.