Zucchini, Jalapeño & Cheese Casserole
- 3 medium zucchinis (courgettes), washed and sliced
- 1 jalapeño, sliced
- 1 1/2 cups (343 ml) Monterey Jack cheese, shredded
- 6 eggs
- salt to taste
- pepper to taste
Wash the zucchini/ courgettes and jalapeño and thinly slice them. Shred the cheese. Beat the eggs and season them with salt and pepper.
Oven: Preheat oven to 375 F/ 190 C/ Gas Mark 5. In a greased 9x13 (33cmx23cmx5cm) pan, alternatively layer the zucchini/courgette slices, the jalapeño, and monterey jack cheese, until you've used them all. Pour the beaten eggs over the top. Bake for 35 - 45 minutes, until top is browned.
Slow Cooker: Grease the inside of the slow cooker. Alternatively layer the zucchini/ courgette slices, the jalapeño, and monterey jack cheese, until you've used them all. Pour the beaten eggs over the top. Cook Low 6-8 hours, or High for 4 hours.
Base recipe yields 8 servings of (129.5 g/ 4.6 oz) a piece.