Zucchini Casserole

This recipe for Mexican Zucchini Casserole comes from the Birds & Blooms Grow It Cook It magazine.  The original recipe yields 2 servings, so I doubled it for our family. 

Mexican Zucchini Casserole

2 eggs
2 Tbsp canola oil
1/4 tsp salt
1/4 tsp pepper
2 cups shredded zucchini
2 Tbsp chopped, seeded spicy pepper (I used a cowhorn pepper)*see note below
2 Tbsp finely chopped onion
2/3 cup biscuit/baking mix
4 Tbsp shredded cheddar cheese

Preheat oven to 375 degrees.

In medium bowl, beat the egg, oil, salt and pepper.  Add the zucchini, spicy pepper and onion; stir to coat.  Stir in biscuit mix and cheese.

Pour into a baking dish coated with cooking spray.  Bake for 18-20 minutes.  Let stand for 10 minutes before serving.

*Note: 
Don't make the same rookie mistake I did...be sure to wear gloves when cutting the spicy peppers.  I was told by my husband that the cowhorn pepper was milder than the chili pepper from our garden.  I took that to mean it wasn't hot, so I did not wear gloves when I prepared it.  Even though I had washed my hands several times, I still had a difficult time getting my contacts out of my eyes that night.  Lesson learned!

This turned out to be my favorite zucchini casserole recipe.