American: Zucchini Cheese Casserole
INGREDIENTS and PROPORTIONS:
3 medium zucchini/squash
1 tsp. basil
1/2 tsp. oregano
1/2 cup Parmesan cheese
2 fresh tomatoes, sliced
1 pound low-fat cottage cheese
Saute Zuccini and chopped onion in oil.
DIFFICULTY RATE: Fair
Whip cottage cheese with basil and oregano in blender.
Place altenating layers of zucchini, cottage cheese and tomato in a 1 1/2 quarter casserole dish. Top with Parmesan cheese.
Bake at 350 F degrees, uncoverd, for 25 to 30 minutes.
This is a new way to use up your garden's bounty of zucchini and tomatoes. You may substitute crook-neck (yellow) cquash or a combination of crook-neck and zucchini for a colorful feast.
From American Heart Association Cookbook published by David McKay Company.
Name: David Zlotchenko
Email address: firstname.lastname@example.org