Zucchini Casserole

Serves: 5
Total Calories: 172


5 cups zucchini (diced)
1/2 cup onion (chopped)
2 tablespoons butter
1 (4-ounce) can green chili (diced)
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups Jack cheese (shredded)
1 egg (slightly beaten)
1 cup cottage cheese
3 tablespoons parsley (flaked)
1/2 cup Parmesan cheese (grated)


In medium skillet add butter; over medium heat add diced zucchini and onion. Saute for 5 to 7 minutes, stirring constantly until tender. Mix drained green chilies, flour, salt and white pepper; mix until blended. Turn off heat.

Grease a 8 x 8 inch pan; spoon zucchini mixture into pan; cover with shredded Jack cheese.

In small bowl, slightly beat egg, add cottage cheese and parsley flakes; mix until blended. Spoon over Jack cheese. Sprinkle with Parmesan cheese.

Bake uncovered at 400 degrees for 20 minutes. Let stand for 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 172
Calories from Fat: 90

This Zucchini Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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