How to make it

  • Dice eggplant and zucchini.
  • Place in large bowl, and add diced chilies,jalapeño, and 1 and 1/4 cup of the cheese. Mix thoroughly.
  • Add in the flour and mix until combined.
  • Place in a large caserole which you have sprayed with cooking spray.
  • Cover with foil and bake at 400 until bubbly ( about 35 minutes).
  • Remove from oven, take off foil and spoon on salsa, spreading over the whole casserole.
  • Add the remaining cheese and bake another 35 minutes or until brown and bubbly.
  • Garnish with the green and red onions.
  • If you want it hotter or milder, vary the amount of jalapeño and the temperature of the salsa that you use. I prefer the 1 jalapeño and mild salsa, but if you like it hot, go for it!

People Who Like This Dish 4
Reviews & Comments 2

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  • debbie919 9 years ago
    Great sounding recipe - thanks for sharing! Love the flavor combination....=)
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  • jimrug1 9 years ago
    Nice recipe, I just happen to have lots of zucchini and eggplant to try this out... thanks..Jim
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