Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cheesy Zucchini-Corn Casserole




Source of Recipe


Internet


List of Ingredients




1 pound sliced zucchini
1/4 teaspoon salt
1 1/2 8 oz. containers cottage cheese
3/4 cup dry bread crumbs
1/4 cup wheat germ
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1 (15-1/4 oz.) can whole kernel corn, drained
2 tomatoes, sliced
3 ounces sliced monterey jack cheese

Preheat oven to 375F. Place zucchini slices in a colander, sprinkle with salt and set aside to drain for 15 minutes. Press zucchini against the sides of the colander to squeeze out any more water, pat dry with paper towels and set aside. In a large bowl, combine cottage cheese, bread crumbs, wheat germ, parsley and basil. Set aside. Line the bottom of a baking dish with zucchini slices. Spread half the cottage cheese mixture evenly over zucchini. Sprinkle corn on top and cover with the remaining cottage cheese mixture. Top with tomato slices and cover everything with the Monterey Jack cheese. Cover with aluminum foil and bake for 15 minutes. Let stand 10-15 minutes before serving.


Recipe