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Zucchini and Poblano Casserole

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  • Prep 50 min
  • Total 1 hr 10 min
  • Ingredients 17
  • Servings 12
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  • 1 cup Original Bisquick™ mix
  • 3/4 cup milk
  • 2 eggs


  • 3 tablespoons olive oil
  • 1 medium onion, cut into julienne (matchstick-cut) strips
  • 1 clove garlic, finely chopped
  • 8 small zucchini, finely chopped
  • 4 poblano chiles, roasted, peeled and cut into julienne (matchstick-cut) strips
  • 1 cup frozen whole kernel corn
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 1/2 cup whipping cream
  • 3 tablespoons cornstarch
  • 1/3 cup sour cream
  • 1 teaspoon coarse salt (kosher or sea salt)
  • 1/2 teaspoon chicken boullion granules
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 cups shredded Oaxaca (or asadero) cheese (6 oz)


  • 1
    Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In small bowl, stir crepe ingredients until blended.
  • 2
    Grease 6- or 7-inch skillet with shortening; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side. Stack crepes as removed from skillet, placing waxed paper between each. Cover stack with cloth towel to prevent crepes from drying out.
  • 3
    In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 3 minutes. Add zucchini, chiles, corn and tomatoes; cook 4 minutes. In small bowl, stir whipping cream and cornstarch until blended; stir into vegetable mixture. Add sour cream, salt and bouillion; cook and stir about 2 minutes until mixture boils. Stir in cilantro.
  • 4
    Place 6 crepes in bottom of baking dish. Spread filling over crepes; sprinkle with half of the cheese. Top with remaining crepes; sprinkle with remaining cheese. Bake 20 minutes or until golden brown.

Nutrition Information

No nutrition information available for this recipe
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