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Slow-Cooker Tex-Mex Summer Squash Casserole

July 24, 2017

 

The raising temperatures of July are the perfect time to not add heat to your kitchen. It's also the time of year that the garden explodes with zucchini and scads of  summer vegetables!  Yes, it is also the time of year that we leave our car windows rolled up at night because our neighbors leave bags of "unclaimed" zucchini in the front seat.  Zucchini will take over the world someday if we don't do our part to keep it under control. Right? 

 

Why not employ the low-heat of a slow-cooker to do your dirty work. Yes. You can be enjoying the benefits of actually eating those veggies instead of waging war against your neighbors.  Truth be know, we actually like zucchini around here.  This is a great recipe for using up all the zucchini in the garden (or that your neighbors left on your doorstep). It's been our chef's family favorite for many years. It's budget friendly and meatless with a casserole texture that is a cross between a really hearty fritatta and a savory stuffing.  We use our 7-grain and seed baking mix and you'll just love the results. 

 

Slow Cooker Summer Squash Casserole

 

1 lb zucchini, cubed, steamed 3-5 minutes until tender, drained well.

1/2 lb red potatoes hash browns, frozen

 1 – 4 oz can of green chilies

1/2 cup diced red, yellow, and orange bell peppers

1/2 lb. mozzarella cheese or low fat jack cheese cut in cubes

1 ½ tsp. Fajita Seasoning or Taco Seasoning

1/2  cup Texas Pure  Milling 7 Grain and Seed Baking Mix

3 eggs

1/4 cup buttermilk

1/2  cup fried onions, crumbled (optional)

 

Directions: Be sure to drain all liquid from defrosted potatoes and zucchini. This will affect the texture of the casserole. In a large bowl, combine the zucchini, potatoes, green chiles, bell peppers and cheese. Sprinkle fajita seasoning over the vegetable cheese mixture.

 In a small bowl, combine the egg, buttermilk and baking mix.

Combine the veggies, and batter in a 6 quart slow-cooker dish that has been well greased first.

 

Cook on low 4-6 hours or high 2-3 hours. Just before serving sprinkle fried onions over top. Sprinkle with fresh parsley if desired. Serve warm.

 

 

 

 

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