Cheese-Zucchini Casserole

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6
Servings

45m
Prep Time

35m
Cook Time

1h 20m
Ready In

Recipe: #34359

February 21, 2020

Categories: Dinner, Main Dish, Casseroles, Dairy, Cheese, Cottage, Monterey Jack, Vegetables, Oven Bake, Zucchini more

recipe by:
JoanWagnerTeller

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recipe by:
JoanWagnerTeller

"If you like cheese, this dish has two kinds. It's remarkably filling though not very high in calories."

Original recipe yields 6 servings

Metric US

Ingredients

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3 pounds zucchini, unpeeled, cut in 1-inch pieces
1 cup low-fat cottage cheese
1 cup Monterey Jack cheese, shredded (about 3-4 ounces)
2 eggs, beaten

1 teaspoon dill seed
¼ teaspoon salt
½ cup bread crumbs (dry)
1 tablespoon butter, cut up

Nutritional

Serving Size: 1 (352.2 g)
Calories 288.6
Total Fat - 17.4 g
Saturated Fat - 8.3 g
Cholesterol - 327.5 mg
Sodium - 538.5 mg
Total Carbohydrate - 10.4 g
Dietary Fiber - 2.4 g
Sugars - 6.4 g
Protein - 23.6 g
Calcium - 438.2 mg
Iron - 2.5 mg
Vitamin C - 40.7 mg
Thiamin - 0.2 mg

Step 1

Simmer zucchini pieces in enough salted water to cover, for 5 minutes.

Step 2

Drain very well.

Step 3

In a large casserole dish, combine zucchini with cottage cheese, Monterey Jack, eggs, dill seed, and salt.

Step 4

Bake uncovered in a preheated 350' F. oven for 15 minutes.

Step 5

Sprinkle bread crumbs on top of zucchini mixture and dot with butter.

Step 6

Bake 15 minutes more.

Tips & Variations

No special items needed.

Tags : Dinner Main Dish

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