Intro: Zucchini Egg Bake
Makes 9X13 casserole
2 tablespoons olive oil
2 cups shredded zucchini
½ cup finely chopped onion
1 cup cottage cheese
10 large eggs
¾ cup parmesan cheese, shredded, grated, or shaved
salt and pepper to taste
Preheat oven to 375. Lighly spray 9x13 casserole dish.
In a heavy skillet over high heat, heat two tablespoons of olive oil and add zucchini and onion. Season with salt and pepper. Saute for about 6 minutes, or until zucchini and onions are wilted and cooked through. Set aside.
In a large bowl beat together cottage cheese and eggs. Add cooked zucchini onion mixture. Season with pepper if desired. Mix and then pour into casserole dish. Sprinkle entire top of casserole with parmesan cheese.
Bake for 30 minutes, or until top is golden brown and the center of casserole is set. Remove from oven and allow to cool for 5 minutes. Serve warm.