Recipe: Zucchini Monteray

Won’t be too much longer before you’ll have more zucchini than you know what to do with. Originally posted May 2016.

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From Clifton’s Silver Spoon Restaurant, a long-time downtown L.A. eatery.

ZUCCHINI MONTEREY
Serves 5

1 ½ lbs zucchini, cubed
Boiling salted water (for cooking zucchini)
4 eggs, beaten lightly
½ C milk
½ tsp Accent
1 tsp salt
Dash cayenne pepper
2 tsp baking powder
3 Tbsp flour
¼ C fresh parsley, chopped
4 oz diced green chilies (drained if canned)
2 Tbsp diced pimentos, drained
1 lb Monterey Jack cheese, shredded (for spicier dish, use Jalapeno Pepper Jack)
1 ½ tsp oil
1/3 C fine dry bread crumbs
1 Tbsp butter

Preheat oven to 350o. Cook zucchini for about 5 minutes in boiling salted water, and drain. Combine eggs, milk, Accent, salt, cayenne pepper, baking powder, flour, and parsley, mixing well to remove lumps. Add chilies, pimentos, and cheese, and stir thoroughly. Stir drained zucchini in gently. Grease a 2 quart casserole, dust with some of the bread crumbs, turn zucchini mixture into casserole, and sprinkle with remaining crumbs. Dot with butter and bake uncovered for 55 minutes.

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