Zucchini Casserole

Recipe Ingredients

1/2 cup	118ml	Water
3/4 cup	46g / 1.6oz	Diced onion
3 cups	711ml	Sliced zucchini
1 cup	146g / 5.1oz	Shredded Jack and Cheddar cheeses
2		Eggs - beaten
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Diced green chiles - (4 oz)
1		Cut up tomatoes - (14 1/2 oz) - drained
2 cups	320g / 11oz	Corn bread stuffing mix
6 tablespoons	90ml	Butter - cut in bits

Recipe Instructions

Bring the water to a boil and cook the onion and zucchini until the squash is tender-crisp, 12 to 15 minutes. Remove from the heat and drain.

Heat the oven to 375 degrees. Grease a 1 1/2 quart casserole.

Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.

Bake until the corn bread stuffing is golden brown, 40 minutes. Place the casserole under the broiler briefly to brown the top, 2 to 3 minutes.

This recipe yields 6 servings.

Each serving: 360 calories; 1,480 mg sodium; 121 mg cholesterol; 21 grams fat; 12 grams saturated fat; 31 grams carbohydrates; 12 grams protein; 5.93 grams fiber.

Source:
The Los Angeles Times, 08-15-2001

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