Return to Content

Zucchini Cheese Casserole

by in Jan 1980

Yield: 12 servings

Ingredients:

  • 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

Instructions:

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 9x13 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.

Updated Wednesday, October 27th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order