Best 7 Zucchini Pepperjack Casserole Recipes

EASY CHEESY ZUCCHINI CASSEROLE

Steps:

• To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
• In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
• Pour into a greased 1 1/2 quart baking dish.
• In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
• Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

BEST ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
• Bake in the preheated oven for 45 minutes, or until top is golden brown.

SPICY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking dish.
• In a food processor, place the zucchini chunks and process until coarsely chopped.
• In a large skillet, melt 3 tablespoons of butter and add the chopped onion, jalapenos, and zucchini and cook until wilted and tender. Remove from the heat and stir in the green chiles and cheese until blended.
• In the food processor, blend the eggs, cream, salt, and pepper until well mixed. Pour into the skillet over the zucchini mixture. Stir well. Pour into the prepared baking dish.
• Melt 3 tablespoons of butter in a medium bowl. Add the crushed crackers and stir to coat. Sprinkle evenly over the casserole. Bake for 30 minutes until golden brown and set.

ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
• Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
• Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

ZUCCHINI PEPPERJACK CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. 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 remaining bread crumbs over the top.
• Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

CHEESY ZUCCHINI & PEPPER CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
• Drain.
• Cool on paper towels about 10 minutes.
• In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
• Beat in eggs and chilies.
• Stir in cheese and diced zucchini.
• Transfer to a greased 9x13" baking dish and drizzle with melted butter.
• Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
• Let stand 5 minutes before cutting.