|
6 |
Medium Zucchini |
|
1 C |
Small Curd Lowfat Cottage Cheese |
|
1 C |
Monterey Jack Cheese |
|
2 |
Eggs |
|
¾ tsp |
Dill Weed |
|
¾ tsp |
Salt |
|
¼ tsp |
Pepper |
|
½ C |
Soft (Panko) Bread Crumbs |
1. Cut Zucchini into large chunks. Drop into boiling water & boil gently for 5 min. Drain.
2. Turn into shallow ½ quart baking dish.
3. Mix cheese, eggs, dill, salt & pepper and spoon over zucchini.
4. Bake, uncovered @ 350° for 15 min.
5. Sprinkle w/ bread crumbs & bake an additional 15 min.