Zucchini and jalapeno breakfast casserole

Another quick, easy and flavorful dish! Adapted from this recipe for zucchini and green chile breakfast casserole.

1 medium or 3 small zucchini, sliced
1/2 green bell pepper, diced
1-2 teaspoons olive oil for sauteing zucchini and chiles
1 teaspoon each chili powder and cayenne
salt and fresh ground black pepper to taste
1/4 cup jalapeno pesto
10 eggs, beaten well
1 tablespoon cream
2 cups grated sharp cheddar cheese
1/2 cup chopped fresh cilantro

Preheat oven to 375 F. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil.

Put olive oil into nonstick saute pan and saute zucchini and green pepper over medium heat for 3-4 minutes, with seasonings and salt and pepper. Then add jalapeno pesto and saute another 1-2 minutes.

Layer zucchini mixture, cilantro and cheese into casserole dish. Beat eggs with cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini and cheese is evenly distributed in the egg mixture.

Bake at 375 for 20-25 minutes, or until mixture is set and top is nicely browned.