Zucchini, Jalapeño & Cheese Casserole

Ingredients

  • 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

Directions

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.

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About This Recipe

I call this type of recipe a delicious chop & dump! One of my favorite types! This is a great recipe to use up those zucchinis (courgettes) lying around the kitchen, and makes a surprisingly delicious and easy recipe both for dinner, but also for breakfast! Enjoy!

Recipe Macros per Serving

Protein: 10.25 gram(s)

Carbs: 2.78 gram(s)

Fiber: 0.78 gram(s)

Fat: 9.82 gram(s)

Calories: 139.5

Net Carbs: 2 gram(s)