Zucchini-Cheese Casserole Recipe

Name: Zucchini-Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs unpeeled zucchini, cut into 1/2 inch slices; ½ cup boiling water; 2 eggs, lightly beaten; 1 lb cottage cheese (2%); 1 cup cooked brown rice; 1 onion, finely chopped; salt; ½ teaspoon dried marjoram; 1 tablespoon chopped fresh chives; ½ cup parmesan cheese, grated

Servings: persons

2 lbs unpeeled zucchini, cut into 1/2 inch slices
½ cup boiling water
2 eggs, lightly beaten
1 lb cottage cheese (2%)
1 cup cooked brown rice
1 onion, finely chopped
salt
½ teaspoon dried marjoram
1 tablespoon chopped fresh chives
½ cup parmesan cheese, grated

1
Pour boiling water over the zucchini and let stand 3 minutes, drain.
2
Heat oven to 350 degrees F.
3
combine eggs, cottage cheese, rice, salt, onion, marjoram& Chives.
4
Place half the zucchini in the bottom of a buttered casserol, top with half the cheese mixture Add remaining zucchini, top with remaining cheese mixture.
5
Sprinkle the parmesan on top.
6
Bake 45 minutes.
7
Serve hot.

1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs unpeeled zucchini, cut into 1/2 inch slices, ½ cup boiling water, 2 eggs, lightly beaten, 1 lb cottage cheese (2%), and more.

Yes, Zucchini-Cheese Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Cheese Casserole

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