Mushroom Loaf

From Weight Watchers: 365-day Menu Cookbook. Makes 2 servings. This needs to be chilled for 3 hours after cooking, but this refrigeration time has not been factored into either prep or cook time.

• Ready In: 1 hr 45 mins
• Serves: 2

Ingredients

• 4  cups  chopped mushrooms
• 1  cup  chopped celery, about 4 ribs
• 1⁄4 cup  chopped fresh parsley
• 2⁄3 cup cottage cheese
• 2  eggs
• 1⁄3 cup  plain breadcrumbs, plus
• 2  teaspoons  plain breadcrumbs
• 1⁄4 teaspoon basil leaves
• 1⁄4 teaspoon oregano
• 1  dash salt
• 1  medium zucchini, scrubbed and trimmed (about 5 oz)

Directions

1. Combine mushrooms, celery, and chopped parsley in work bowl of food processor; process until almost pureed. Add remaining ingredients except zucchini; continue to process until well combined.
2. Transfer ½ of mixture to a 7 3/8 x 3 5/8 x 2 ¼-inch loaf pan that has been sprayed with nonstick cooking spray. Place zucchini in center of mixture; top with remaining mixture. Cover with foil. Place in larger pan with about 1-inch of water; bake at 350 degrees, adding more water as needed, for 1 ½ hours or until a knife, when inserted in center, comes out clean. Cool. Unmold, cover and chill for at least 3 hours. Serve cold.