Make ahead casserole that can also be frozen.
I have my fresh zucchini from my garden in all forms in the freezer, to use all winter long. I also have some summer squash casseroles in the freezer already prepared and ready to go.
Fresh Zucchini and Cheese Casserole
4 tablespoons Butter, divided
6 small Zucchini, chopped (about 7 cups)
1 large Texas 1015 Onion, chopped
1 -2 fresh Jalapeños, minced
1 1/2 cups Rice Chex, crushed
1 cup Jalapeño Cheese, shredded
2 Eggs, slightly beaten
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
Preheat oven to 350F degrees.
In a large skillet, heat 2 tablespoons butter over medium-high heat. Add onion, cook stirring occasionally 10-12 minutes until softened and just turning brown. Add zucchini and Jalapeño and continue cooking until zucchini is crisp-tender. Transfer to a bowl and cool slightly.
In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
Stir cheese, eggs, salt and pepper into zucchini mixture. Transfer to a greased baking dish. Sprinkle with cereal mixture.
Bake casserole, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.