Monday, April 2, 2012

Zucchini Relleno

Zucchini Relleno

1 1/4 pounds zucchini, cubed

4 eggs

1/2 cup milk

1 pound Monterey jack cheese, cubed

2 teaspoon baking powder

3 tablespoons flour

2 tablespoons parsley flakes

1 small can diced green chilies

1/2 stick of butter or margarine

1/2 cup of dry bread crumbs

Salt and pepper to taste

Cooking spray

Directions: Boil squash for five minutes and then drain and cool. Next, blend eggs, milk, and all of the dry ingredients, except bread crumbs.

Spray a 9- by 9-inch pan with cooking spray and then sprinkle with bread crumbs. Then layer three layers, first the squash, then the chilies and lastly, the cheese. Pour liquid mixture over the squash layers and top with cut up butter or margarine pieces. Bake at 350° for 35 minutes or until set. Cut into squares and serve as an appetizer.

Recipe excerpt from Cook Like A Hot Italian Mama. By, Gina Ferrari