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.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.

Step 2

Wash the zucchini and slice them into thin rounds, about 1/4 inch thick.

Step 3

Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.

Step 4

Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant. Remove from heat.

Step 5

In a large mixing bowl, whisk the eggs, milk, and flour until smooth.

Step 6

Stir in the cumin, smoked paprika, salt, and black pepper.

Step 7

Fold in the sautéed onions and garlic, diced green chiles, and 1 cup each of shredded cheddar and Monterey Jack cheese.

Step 8

Arrange half of the zucchini slices in a single layer on the bottom of the prepared casserole dish.

Step 9

Pour half of the egg mixture over the zucchini layer, spreading it evenly. Sprinkle with an additional 1/2 cup of each cheese.

Step 10

Repeat the layers with the remaining zucchini slices, egg mixture, and another 1/2 cup of each cheese.

Step 11

Top the casserole with the remaining shredded cheese (1/2 cup each of cheddar and Monterey Jack).

Step 12

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.

Step 13

Remove from the oven and let the casserole cool for 5–10 minutes before slicing.

Step 14

Garnish with chopped fresh cilantro and serve warm.

Nutrition Facts

Serving size	1951.3 grams (1951.3g)

Amount per serving	% Daily Value*
Calories	2616

Total Fat 176.30g	226%
Saturated Fat 100.40g	502%
Polyunsaturated Fat 2.20g
Cholesterol 1029mg	343%
Sodium 13067mg	568%
Total Carbohydrate 121.70g	44%
Dietary Fiber 12.60g	45%
Total Sugars 76.90g
Protein 153.50g	307%

Vitamin D 278IU	1392%
Calcium 3811mg	293%
Iron 12mg	66%
Potassium 3222mg	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.

Source of Calories

Fat: 59.0%

Protein: 22.8%

Carbs: 18.1%