Zucchini Chile Casserole
This is a famous recipe from the Los Angeles Times California Cook Book. It is the perfect way to cook fresh zucchini from your garden.
- 1 1/2 lbs zucchini, cubed
- 4 eggs lightly beaten
- 1/2 cup milk
- 1 teaspoon salt (this is way too much - i use much less)
- Dash of red pepper
- 2 teaspoons baking powder
- 3 tablespoons flour
- 1/4 cup chopped parsley
- 1 (4-ounce) can diced green chiles (I just used a little chopped fresh chile, but you can leave it out if you don't want that kind of spicy heat)
- 2 tablespoons diced pimiento (bell/sweet peppers)
- 1 lb grated hard cheese
- 1 1/2 teaspoons oil
- 1/3 cup fine dry breadcrumbs
- 1 tablespoon butter or margarine
- Steam zucchini over a little salted water until crisp-tender. Combine eggs, milk, salt, red pepper, baking powder, flour and parsley.
- Mix well to remove lumps (I just a balloon whisk to make sure it gives a smooth batter but it mustn't be whipped). Mix well to remove lumps.
- Add chiles, pimiento and cheese and stir thoroughly. Add steamed, well-drained zucchini and stir gently.
- Grease a 2-quart casserole and dust with some of the breadcrumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs (I also keep some of the cheese back for the top). Dot with butter and bake at 350 F for about 55 minutes.
Makes 5 (generous) servings.
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