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Zucchini Cheese Casserole

by in Jan 1980
Zucchini Cheese Casserole
1 vote, 3.00 avg. rating (69% score)
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Yield: 12 servings

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  • 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 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

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