Zucchini is one of my favorite vegetables. I like it lots of different ways – from steamed to raw. This recipe was created to give the family more options for using that entire summertime zucchini crop. Now, if you don’t care for jalapeños, just omit the pepper and add ½ tsp of garlic powder to the dish. Give this a try with grilled chicken and a tomato & cucumber salad.
1 small onion chopped
1 small jalapeno minced (wear a pair of latex gloves so you don’t get the oils on your skin or in your eye)
1 tbs Olive oil
4 cups shredded zucchini
1/2-cup bread crumbs
2 eggs beaten well
2 cups shredded cheddar cheese, divided
Pepper to taste
Sauté onion and jalapeno in Olive Oil until soft and slightly browned. Mix next 3 ingredients with the onion and jalapeno. Add one cup of the cheese to the mix and blend. Spoon into a greased casserole dish. Sprinkle remaining cheese on top and bake at 350 degrees for 1 hour.
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