Colón Family Cookbook

This recipe comes to us from Patricia who shared it with Miriam, who then shared it with me, who then well.. posted it here!!  Patricia has 2 different versions for it, the original being more of  a Mexican version and the second having a more Italian taste.  Once you make it you'll see how easy it is and it is a great casserole to make for buffets or big dinners.  I personally love it because my kids will eat it and it's a green vegetable!  Hey, my kids are little.. you get the veggies in there any way you can!

Vegetable Dishes: Zucchini Casserole
Name Ingredients
  • 3 lbs. zucchini
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1 4-ounce can diced green chilies
  • 1/4 cup chopped parsley
  • 1 lb Monterey Jack cheese (cubed or sliced)
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 cup bread crumbs
  • 2 tbsp. butter(or margarine. If using margarine, do not use low fat.)


  1. Preheat oven to 350 degrees.  Cube zucchini and steam until just barely tender.
  2. combine eggs, milk, chilies, parsley, cheese, salt,and baking powder.
  3. Toss in zucchini and mix well. 
  4. Transfer mixture to a buttered casserole that has been dusted with half the bread crumbs, then sprinkle the top with the remaining crumbs and dot with butter.
  5. Bake for 45 min. or until cooked through and lightly browned.


Eliminate green chilies and cheese.  Substitute:

  • 1/4 tsp. Dried Thyme, crumbled
  • 1/4 tsp. Dried Tarragon (may substitute these herbs with Rosemary)
  • 1/2 tsp. dried Marjoram, crumbled
  • 1 onion chopped very fine.
  • 1/4 cup (no more and no less) of freshly grated Parmesan Cheese-canned if you must!

Optional: you may add 1 clove of fresh garlic finely chopped


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Last updated: March 13, 1998
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