Zucchini Cheese Casserole

This recipe is from Stacy’s grandmother.  It makes 2-3 servings.

Zucchini Cheese Casserole

 2 lbs zucchini or summer squash, cut in ½ inch slices

½ c. boiling water

2 eggs—lightly beaten

1 lb cottage cheese (pint container)

1 c. cooked brown rice (salted with sea salt)

½ c. onions, sliced fine

½ tsp marjoram

1 T. chopped chives

½ c. grated parmesan cheese

1.  Boil zucchini in ½ c. water for 4 minutes in covered pan.

2.  Pre-heat oven to 350 F

3.  Combine eggs, cottage cheese, rice, onion, salt, marjoram, and chives.

4.  Place ½ of zucchini in bottom of buttered casserole dish.  Layer with ½ cottage cheese mixture.  Repeat.

5.  Sprinkle with parmesan and bake 40-45 minutes.

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Zucchini Chocolate Chip Bread

Zucchini Chocolate Chip Bread

 3 eggs

2 C. sugar

1 C. oil

1 T. vanilla

2 C. coarsely grated, loosely packed zucchini (or summer squash)

3 C. flour

1 T. cinnamon

1 tsp baking soda

1 tsp salt

¼ tsp baking powder

1 C. chopped walnuts (optional)

1 C. chocolate chips (optional)

Preheat oven to 350 F.

In a bowl, beat eggs until frothy, beat in sugar, oil, and vanilla.  Beat mixture until thick and lemon colored.  Stir in zucchini and flour; mix in cinnamon, baking soda, salt and baking powder.  Fold in walnuts and chocolate chips.  Pour mixture into 2 greased and floured loaf pans and bake at 350 F for 1 hour.  Let loaves cool in the pans for 10 minutes.  Put loaves on rack and let cool completely.

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