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Zucchini Pepperjack Casserole

Zucchini Pepperjack Casserole Recipe

  • 1/2 cup seasoned bread crumbs
  • 2 pounds zucchini, thinly sliced
  • 8 ounces Monterey Jack cheese, cubed
  • 8 ounces pepper jack cheese, cubed
  • 6 eggs
  • 3/4 cup milk
  • 3/4 teaspoon salt
  • 3 teaspoons baking powder
  • 5 tablespoons all-purpose flour
  • 1 tablespoon butter
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 360
Total Fat 24g
Saturated Fat 13g
Cholesterol 220mg
Sodium 893mg
Total Carbohydrate 15.6g
Dietary Fiber 1.8g
Sugars 3.9g
Protein 21.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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