Zucchini Cheese Casserole
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.
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.
Notes
Shortcut: Cottage Cheese.