Zucchini Cheese Casserole

By Yankee Magazine

Oct 27 2010


12 servings


4 medium zucchini
4 cloves garlic, mashed
1 large onion
5 or 6 eggs
2 pounds of small-curd cottage cheese
1/2 to 1 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
2 10-ounce packages frozen chopped spinach, cooked and drained (can substitute fresh spinach or Swiss chard to make 3 cups cooked vegetable)
1/2 to 1 pound mozzarella cheese, sliced
4 to 5 cups tomato sauce
1/2 to 1 cup bread crumbs


Slice zucchini, brown lightly in 2 tablespoons of butter on both sides, and set aside. Sauté garlic and onion in 2 tablespoons of olive oil. Beat together eggs, cottage cheese, Parmesan cheese, parsley, spinach, garlic, and onions. Add salt and freshly ground pepper to taste. In 9×13 pan, layer ingredients like lasagna: a layer of tomato sauce, a layer of fried zucchini, a light sprinkling of bread crumbs seasoned with oregano to taste, a layer of cheese-spinach mixture, a layer of mozzarella. Repeat, ending with a layer of sauce and a sprinkling of Parmesan cheese. Bake 1/2 hour covered and 1/2 hour uncovered at 350°F.