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Zucchini Bake #1
1 cup of shredded sharp cheddar cheese
1/2 cup of cottage cheese
4 eggs, beaten
3 tablespoons of minced fresh parsley
1 1/2 teaspoons of salt
1/4 teaspoon of freshly ground pepper
2 pounds of zucchini, sliced into 1/4 inch rounds
3/4 cup of bread crumbs
1/4 cup of grated Parmesan cheese
1/4 cup (1/2 stick) of butter |
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Preheat oven to 375ºF. Butter inside of shallow 2 quart baking dish. Combine first 6 ingredients in bowl and mix well. Place layer of zucchini in baking dish and layer with some of cheese mixture. Combine breadcrumbs and Parmesan in small bowl. Sprinkle over casserole. Dot with butter. Tent with foil and bake until top is browned, about 20 minutes. Serve immediately. 6 - 8 servings Zucchini Bake #2 2/3 cup of Quaker Oat Bran hot cereal, uncooked
1/2 teaspoon of dried Italian seasoning
1/4 teaspoon of black pepper
1 egg white
1 tablespoon of water
2 medium zucchini, sliced, 3/4 inch thick, quartered, about 3 cups
1 small onion, chopped
2/3 cup of tomato sauce
2teaspoons of olive oil
2 teaspoons of grated Parmesan cheese
1/4 cup (1 ounce) of shredded mozzarella cheese
Heat oven to 375ºF. Lightly spray an inch square baking dish with nonstick cooking spray or oil lightly. In large plastic food storage bag, combine oat bran, Italian seasoning and pepper; mix well. In shallow dish, lightly beat egg white and water. Coat zucchini with oat bran mixture; shake off excess. Dip into egg mixture. then coat again with oat bran mixture. Place zucchini in prepared dish; sprinkle with onion. Spoon combined tomato sauce and oil over vegetables. Sprinkle with Parmesan cheese. Bake 30 minutes or until zucchini is crisp tender; top with mozzarella cheese. Serve warm. Makes 9 servings
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Basic-Recipes.com
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