Zucchini Cheese Casserole
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Yield: 12 servings
Ingredients:
4 medium zucchini4 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. Saut
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