Saturday, October 9, 2010

Pepper Cheese Zucchini

This year I had tons of blossoms, but not a zucchini all summer. Some of you may have more than you know what to do with them. Here is a recipe I came up with back a few years ago when I had that problem. A little spicy, but very cheesy and very good. You can take out some of the heat by removing all seeds and veins, or use a less hot pepper.

4 large eggs
2 Cups Monterrey jack cheese, shredded
2 cups Cheddar cheese, shredded
3 teaspoons jalapeno peppers, pickled or fresh, minced
1/2 cup croutons, divided
2 cloves garlic, minced
4 cups zucchini, coarsely shredded
1/2 cup Parmesan cheese

Preheat a 10" lid with 14 charcoals, 350°f. . Beat eggs in a large mixing bowl. Stir in jack and Cheddar cheeses, jalapeno pepper, and half of the croutons, garlic, and onions. ( brake up the croutons a little). Fold in zucchini. Turn into a well oiled 10" dutch oven. Top with Parmesan cheese and remaining croutons. Place oven over 7 charcoals. Place lid on oven and bake 45 to 50 minutes, or until browned on top and set in center. Allow 5 to 10 minutes to cool before serving

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