Recipe by loof
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" :)
Top Review by School Chef
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.
- 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
Directions See How It's Made
- 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.