Prep 15 mins
Cook 30 mins
This tasty casserole is great for lunch, as a side dish, or a light supper. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Don't Rock The Zuke Squash" :)
- 3 medium zucchini
- 1⁄2 cup chopped onion
- 2 tablespoons olive oil
- 16 ounces cottage cheese (lowfat is ok)
- 1 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon black pepper
- 2 large tomatoes
- 1⁄2 cup grated parmesan cheese
- Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
- Saute the sliced zucchini and onions in the olive oil until soft.
- In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
- Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
- Bake at 350 degrees for 25-30 minutes.
Very simple and tasty side dish. I cut the zucchini in ribbons, seasoned, sprayed with olive oil and baked until tender along with the onions. I layered the tomatoes and zucchini. I used fresh basil and parsley and a little Tuscan seasonings. This was made for our office holiday party and everyone enjoyed it. Made for week 15 Football Poll 2012 win.
*Made for Australia/NZ Swap #57* EASILY put together in short order -- according to recipe. Had to use whole canned, peeled and sliced romas, but no problem. I think first zuke casserole I have made without cheddar. This is a very nice alternative, especially to serve with spicy meats. All the flavors meld nicely, and I have a heavy hand with spices and herbs. Served with Italian sausage and applesauce. Thanks for posting, loof.