Ethel's Zucchini With Jack Cheese
Recipe: #17223
February 07, 2015
Categories: Casseroles, Side Dishes, Cheese, Monterey Jack, Sunday Dinner, Oven Bake, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"My late husbands Aunt Ethel was one of the most wonderful people that I've ever met. She was tiny, feisty, loved to play pranks on people, and had more energy than any other 5 people together. She lived until she was almost 101. I was lucky enough to get most of her old family recipes. This is one of our favorites."
Ingredients
Nutritional
- Serving Size: 1 (196.5 g)
- Calories 262.6
- Total Fat - 16.7 g
- Saturated Fat - 9.6 g
- Cholesterol - 145.2 mg
- Sodium - 790.5 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 1.2 g
- Sugars - 3.4 g
- Protein - 20.9 g
- Calcium - 566.4 mg
- Iron - 1.1 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Cook zucchini for 4 minutes in boiling water. Drain; cool.
Step 3
Mix all ingredients except butter and corn flake crumbs.
Step 4
Grease casserole dish.
Step 5
Add zucchini mixture to casserole dish. Sprinkle crumbs on top. Drizzle with butter.
Step 6
Bake for 20 to 30 minutes until the casserole is hot and bubbly.
Step 7
Take out of oven and let stand 5 to 10 minutes.
Tips
No special items needed.