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    Zucchini w/Cornbread Stuffing Casserole


    Source of Recipe


    from trish at rc

    Recipe Link: http://www.recipecircus.com/recipes/Trish/CASSEROLES/Zucchini_Casserole.html

    List of Ingredients




    Zucchini w/Cornbread Stuffing Casserole

    1/2 cup water
    3/4 cup diced onion
    3 cups sliced zucchini
    1 cup shredded Jack and Cheddar cheeses
    2 eggs, beaten
    1 teaspoon salt
    1/2 teaspoon pepper
    1 (4-ounce) can diced green chiles
    1 (14 1/2-ounce) can whole tomatoes, drained and cut up
    2 cups cornbread stuffing mix
    6 tablespoons butter, cut into bits

    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.

    Recipe
 

 

 

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