Cheesy Zucchini Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This tasty casserole is great for lunch, as a side dish, or a light supper. The recipe came from a cookbook called Stand By Your Pan: Country Music Cookbook by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is Don't Rock The Zuke Squash :) Ingredients:
3 medium zucchini |
1/2 cup chopped onion |
2 tablespoons olive oil |
16 ounces cottage cheese (lowfat is ok) |
1 teaspoon basil |
1/2 teaspoon oregano |
1/4 teaspoon black pepper |
2 large tomatoes |
1/2 cup grated parmesan cheese |
Directions:
1. Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
2. Saute the sliced zucchini and onions in the olive oil until soft.
3. In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
4. Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
5. Bake at 350 degrees for 25-30 minutes.
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