Wednesday, August 31, 2011

Can you Count the Ways To use Zucchini #3

Zucchini-Eggplant Casserole
This recipe is also from my Mom.  I use hot chili peppers in this recipe since zucchini and eggplant are mild to add more flavor to the dish.  The cream cheese reduces seems to reduce the heat in the chili peppers. 

6 medium Zucchini, ¼-inch slices
1 medium eggplant, peeled and diced
1 (8-oz) pkg. cream cheese
1 egg, lightly beaten
1 (4-oz) can chopped green chilies, drained
½ tsp. salt
¼ tsp. pepper
1 cup fine, dry breadcrumbs
¼ cup butter or margarine, melted

Simmer zucchini and eggplant in boiling water 15 minutes. Drain well and set aside.

Beat cream cheese in a medium-mixing bowl. Add eggs and blend well. Stir in zucchini and eggplant, green chilies, salt and pepper. Spoon in oiled 1-quart casserole. Combine breadcrumbs and batter. Sprinkle over casserole. Bake at 350F for 30 minutes.

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