Zucchini Chile Casserole
Discover comfort food with a bold twist in this Zucchini Chile Casserole, a cheesy, flavor-packed dish that brings together layers of tender zucchini, roasted green chiles, and a creamy blend of cheddar and Monterey Jack cheeses. Perfectly seasoned with cumin and smoked paprika, this hearty casserole is brought to life with a fragrant sauté of onions and garlic, all bound together with a rich egg and milk custard. Topped with melted, golden cheese and garnished with fresh cilantro, this easy-to-make bake is ideal for weeknight dinners, potlucks, or brunch gatherings. Ready in just an hour, this gluten-optional zucchini recipe is a simple yet impressive way to enjoy Southwestern-inspired flavors.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 cup green chiles (roasted and diced)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 3 large eggs
- 1 cup whole milk
- 1 medium yellow onion (finely diced)
- 3 pieces garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Wash the zucchini and slice them into thin rounds, about 1/4 inch thick.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.
Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant. Remove from heat.
In a large mixing bowl, whisk the eggs, milk, and flour until smooth.
Stir in the cumin, smoked paprika, salt, and black pepper.
Fold in the sautéed onions and garlic, diced green chiles, and 1 cup each of shredded cheddar and Monterey Jack cheese.
Arrange half of the zucchini slices in a single layer on the bottom of the prepared casserole dish.
Pour half of the egg mixture over the zucchini layer, spreading it evenly. Sprinkle with an additional 1/2 cup of each cheese.
Repeat the layers with the remaining zucchini slices, egg mixture, and another 1/2 cup of each cheese.
Top the casserole with the remaining shredded cheese (1/2 cup each of cheddar and Monterey Jack).
Bake the casserole in the preheated oven for 35–40 minutes, or until the top is golden and bubbly, and a knife inserted in the center comes out clean.
Remove from the oven and let the casserole cool for 5–10 minutes before slicing.
Garnish with chopped fresh cilantro and serve warm.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 13067 mg | 568% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 76.9 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 3811 mg | 293% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3222 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
