Cheese Egg Zucchini Casserole Recipe
Summary
Ingredients
| Zucchini | 2 Medium | |
| Onion | 1 Small | |
| Vegetable oil | 1 Tablespoon | |
| Tomatoes | 3 | |
| Canned green chilies | 4 Ounce | |
| Salt | 1⁄8 Teaspoon | |
| Eggs | 3 | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 157 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 4.5 g22.4%
Trans Fat 0 g
Cholesterol 122.3 mg40.8%
Sodium 286.4 mg11.9%
Total Carbohydrates 8 g2.7%
Dietary Fiber 2 g8.2%
Sugars 3.7 g
Protein 9 g17.5%
Vitamin A 19.5% Vitamin C 42.8%
Calcium 17.3% Iron 6.2%
*Based on a 2000 Calorie diet
Directions
Drain and set aside.
Saute onion in vegetable oil in a skillet until tender; stir in tomatoes, green chilies, and salt.
Layer half each of zucchini, tomato mixture, eggs, and cheese in a 2-quart casserole.
Repeat layers.
Bake at 350° for 25 minutes.
Chef
