Zucchini Cheese Casserole

Favorite Recipes page 750, Yvonne Coleman, Detroit, MI.

This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 1 Aug 2021, absolutely delicious, and easy to prepare. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 20

Cook Time 45

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (9x13 inch)

Ingredients

1 kilo zucchini, cut into ½ inch slices, (2 lb)
½ cup boiling water
2 eggs, lightly beaten
1 cup cooked brown rice
1 onion, finely diced
500 grams cottage cheese, (1 lb), Shortcut
½ teaspoon dried marjoram
salt and black pepper, as desired
1 tablespoon fresh chives, chopped
½ cup Parmesan cheese, grated

Instructions

Preheat you oven to 180° C (350° F), get out a 9x13 inch baking pan and grease with butter or cooking spray.
Add the zucchini and boiling water to a saucepan on medium heat, cover and boil 5 minutes, drain well.
In a mixing bowl, mix together the eggs, cottage cheese, rice, onion, salt and pepper as desired, marjoram, and chives.
Place ½ the drained zucchini on the bottom of the prepared baking pan in an even layer.
Top with ½ cottage cheese mixture in an even layer. (I jumped the gun here and added the second layer of squash over the cheese layer.)
Repeat with the remaining zucchini then the last of the cottage cheese mixture.
Sprinkle with Parmesan cheese.
Bake for 45 minutes.
Serve and enjoy.