Summer Veggie and Green Chile Casserole

By • August 23, 2010 • 0 Comments



Author Notes: We LOVE green chiles at our house and never miss an opportunity to incorporate more green chile into our meals. This is just one example. Best way I know to get all the veggies in my diet as needed. Enjoy!vivisue

Serves 6-8

  • Extra Virgin Olive Oil
  • 2 or 3 Zucchini
  • 2 or 3 Yellow Squash
  • 2 or 3 large Tomatoes
  • 1 Onion
  • 1 large Elephant Garlic Clove
  • 1//3 cup chopped Green Chile
  • 1 teaspoon Kosher Salt
  • 1 teaspoon fresh Ground Pepper
  • 1 cup grated cheese (Cheddar, Gouda, Mozzarella)
  • 1 cup Panko Bread Crumbs or seasoned Croutons
  1. Spray casserole dish with a little extra virgin olive oil.
  2. Slice zucchini, tomatoes, and onion about 1/2" thick each. Start with a layer of sliced zucchini in your casserole pan. Add onion, tomatoes, garlic, and green chile. Sprinkle with salt and pepper. Top with cheese and then finish off with bread crumbs or croutons.
  3. Bake in the oven at 400 degrees for 30 minutes, or until cheese is bubbly and bread crumbs are browned.
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