Mexican Egg Zucchini Bake Food

MEXICAN ZUCCHINI CASSEROLE

Steps:

• In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

MEXICAN OVEN BAKED ZUCCHINI RECIPE

Steps:

• Preheat oven to 425 F. Add the zucchini to a large bowl Sprinkle in the olive oil, garlic, chili powder, paprika, cumin, and cayenne pepper; season with salt and pepper to taste. Toss everything until well coated and place on a baking sheet. Bake in the oven 20 to 25 minutes. Serve the zucchini topped with fresh cilantro and almond cheese.

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

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.

ZUCCHINI EGG BAKE

Steps:

• In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

ZUCCHINI EGG AND CHEESE CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

MEXICAN EGG ZUCCHINI BAKE

Steps:

• Set oven to 150 degrees.
• Lightly butter a medium baking dish (large enough to hold the mixture).
• In a bowl, whisk the eggs with cream, salt and pepper.
• Melt about 4 tablespoons (or less) of butter in a frypan; add in the egg mixture and scramble until JUST moist (don't overcook eggs!).
• Place/spread the eggs in a medium baking dish or a large oven-proof serving plate, and place in a 150 degree oven to keep warm.
• Melt remaining butter in same frypan, and saute all veggies with salt and pepper until soft.
• Remove the eggs from the oven and increase heat to 300 degrees.
• Spread the sauteed veggies over the eggs in the baking dish or plate.
• Sprinkle with grated cheese, and place back in a 300 degree oven until cheese melts (about 5 minutes).
• Serve with lots of salsa on the side.
• Delicious!