Description
These Cheesy Zucchini Squares are a savory, comforting dish perfect for a family meal or potluck. Made with tender zucchini, creamy Monterey Jack cheese, and a hint of green chiles, this baked casserole is moist and flavorful with a delightful cheesy crust. Easy to prepare and bake, it makes a great vegetarian option that’s sure to please all palates.
Ingredients
Scale
Vegetables
- 5 medium zucchini, diced
- 1 (4-oz) can chopped green chiles
Dry Ingredients
- 2 Tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Dairy & Eggs
- ½ cup milk
- 4 eggs
- 4 cups Monterey Jack cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 325ºF. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking, and set it aside.
- Cook Zucchini: Bring a large saucepan of water to a boil. Add the diced zucchini and cook for 4 minutes to soften slightly. Drain thoroughly and allow the zucchini to cool for about 10 minutes.
- Prepare Batter: In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk in the milk until the mixture is smooth. Add the eggs and beat thoroughly until the batter is well combined.
- Mix Ingredients: Stir in the chopped green chiles, cooled zucchini, and shredded Monterey Jack cheese into the batter, ensuring everything is evenly distributed.
- Bake: Pour the mixture into the prepared pan, spreading it evenly. Bake uncovered in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Make sure to drain the cooked zucchini well to prevent the batter from becoming too watery.
- You can substitute Monterey Jack cheese with mozzarella or a mild cheddar for variation.
- For a spicier kick, consider adding diced jalapeños along with the green chiles.
- This dish pairs wonderfully with a fresh green salad or soup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
