This zucchini or courgette casserole has a delicious spicy twist with pepper jack cheese and green chili peppers. Click here to jump to the recipe.
But what I like most about this recipe is that it is so quick and easy to put together using a food processor. I use one to quickly chop the zucchini after cutting it into 1-inch rounds. You can also use a chopper that is a smaller version of the food processor. You have to chop a few extra batches of zucchini but it is still very quick.
Also, use the food processor to quickly chop the onion, jalapenos, and crackers for this recipe.
Even the cleanup for the recipe is easy! Just place 1 inch of hot water in the food processor and add a little dishwashing liquid. Process for 30 seconds, rinse, and dry.
I hope you enjoy this quick and delicious casserole. And if you don’t like spicy, omit the peppers and use all cheddar cheese instead of pepper jack cheese for a more traditional squash casserole taste.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 6 tablespoons butter, divided
- 3 medium to large zucchini , cut into 1-inch chunks (2 pounds)
- 1 medium sweet onion, chopped
- 2 jalapeno peppers, (optional) (chopped, seeded and deveined)
- 1 4.5 ounce can chopped green chiles
- 6 ounces pepper jack cheese, shredded
- 2 ounces cheddar cheese, shredded
- 3 large eggs
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 sleeve Ritz crackers, crushed
Ingredients
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- Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking dish.
- In a food processor, place the zucchini chunks and process until coarsely chopped.
- In a large skillet, melt 3 tablespoons of butter and add the chopped onion, jalapenos, and zucchini and cook until wilted and tender. Remove from the heat and stir in the green chiles and cheese until blended.
- In the food processor, blend the eggs, cream, salt, and pepper until well mixed. Pour into the skillet over the zucchini mixture. Stir well. Pour into the prepared baking dish.
- Melt 3 tablespoons of butter in a medium bowl. Add the crushed crackers and stir to coat. Sprinkle evenly over the casserole. Bake for 30 minutes until golden brown and set.
Drain any excess liquid that cooks out of the sauteed zucchini.
If the casserole starts to brown too much, place a sheet of aluminum foil over it as it cooks.