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Zucchini and Cheese Casserole

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19-Jun-2010 04:42 PM

Brad's Produce

Posts: 79

3 lbs zucchini, unpeeled, cut into 1-inch chunks (discard the seedy core if using very large zucchinis)
1 cup low-fat cottage cheese
1 cup shredded Monterey Jack cheese  (3-4 oz)
2 eggs (or 2 egg whites and 1 egg), beaten
1 teaspoon dill seeds
1/4 teaspoon salt, if desired, or to taste
1/2 cup dried bread crumbs
1 tablespoon butter or margarine, cut up
 
1. Simmer the zucchini chunks in salted water to cover for 5 minutes.  Drain the zucchini very well.

2. In a large casserole dish, combine the zucchini with the cottage cheese, Monterey Jack, eggs, dill seeds and salt.

3. Bake the casserole, uncovered, in a preheated 350 degree oven for 15 minutes.

4. Sprinkle the bread crumbs on top of the zucchini mixture, and dot it with the butter or margarine. Bake the casserole for another 15 minutes.


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