Zucchini-Chile-Cheese Casserole

Zucchini-Chile-Cheese Casserole

Every gardener knows that zucchini is an abundant plant that keeps on giving, so this Santa Maria style recipe is a wonderful way to put them to good use! Serve it for breakfast, brunch or dinner, as a side dish or a meal in itself. This zucchini-chile-cheese casserole will impress zucchini lovers and win over on-the-fence folks.


  • 2 lbs. zucchini (about 8 small zucchini)
  • 4 eggs
  • ½ cup milk
  • 2 tsp. Susie Q's Santa Maria Style Seasoning
  • 2 tsp. baking powder
  • 3 tbsp. all-purpose flour 
  • ½ cup chopped parsley
  • 1 clove garlic, minced
  • 1 small onion, chopped 
  • 1 (7 oz.) can diced mild green chiles
  • 4 cups shredded cheddar-jack cheese
  • 1 cup seasoned croutons
  • 3 tbsp. butter, melted


  1. Preheat oven to 350°F. 
  2. Slice zucchini into ¼” thick rounds; you should have about 7 cups. 
  3. In a large bowl, whisk together the eggs, milk, seasoning, baking powder, and flour until smooth. Stir in the parsley, garlic, onion, green chilies, cheese and zucchini. 
  4. Spoon into greased 9”x13” baking dish. Toss the croutons with the melted butter then sprinkle over the top. 
  5. Bake, uncovered, for 35-40 minutes or until set in center and zucchini is tender when pierced. 
  6. Let stand about 10 minutes before serving.

Serves 12

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