Zucchini Cheese Casserole

From Best New England Recipes — October 2011

Vegetables Recipes | Meatless Recipes

Preparation Time: 40 minutes

Start to Finish Time: 100 minutes

Yield: 12-15 servings

This cozy dish is large enough to feed a crowd, and a great way to make use of all those extra zukes.

• 2 tablespoons salted butter
• 4 medium-size zucchini, cut crosswise into
• 1/4-inch-thick slices
• 2 teaspoons kosher or sea salt, divided
• 1 medium-size yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 6 large eggs
• 2 pounds small-curd cottage cheese
• 3/4 cup freshly grated Parmesan cheese
• 2 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 cup minced fresh parsley
• 1/2 teaspoon freshly ground black pepper
• 4-1/2 cups tomato sauce
• 3/4 cup breadcrumbs
• 3/4 pound fresh mozzarella cheese, thinly sliced

Preheat oven to 350°. Set a large skillet over mediump-high heat and add butter. Add zucchini and 1/2 teaspoon salt; cook, stirring often, until just translucent, about 5 minutes. Use a slotted spoon to remove zucchini, and set aside.

Add oil to pan and return to medium-high heat; add onion and garlic. Cook, stirring often, until onions are lightly golden, about 10 minutes. Remove from heat.

In a large bowl, stir together eggs, cottage cheese, Parmesan, spinach, parsley, onion/garlic mixture, remaining 1 teaspoon salt, and pepper.

In 9x13-inch pan, layer ingredients like lasagna: a layer of tomato sauce, a layer of zucchini, a light sprinkling of breadcrumbs, a layer of cheese/spinach mixture, and a layer of mozzarella. Repeat, ending with a layer of sauce and a sprinkling of Parmesan.

Cover dish with foil and bake 30 minutes. Remove foil and bake until top is browned and bubbling, about 30 minutes more.

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