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Baked Zucchini




Source of Recipe


from The Seasonal Chef


Recipe Link: http://www.seasonalchef.com/recipe0805a.htm#Baked%20Zucchini

5-8 small zucchini
1 cup cottage cheese
1 egg
3 tbs buttermilk (optional)
paprika or cayenne

1. Preheat oven to 350 F. Slice zucchini in half lengthwise and place as many as will fit cut side up, sides touching, in a greased 9-13" glass baking dish (metal pans can give a metallic taste where they touch the zucchini). Cover with a cookie sheet and bake until half done, about 15 to 20 minutes, depending on the size of the zucchini.

2. Beat the egg and cottage cheese together. If you want it smooth, add the buttermilk and blend in blender.

3. When the zucchini are ready, remove from oven and spoon the cottage cheese mixture over the top. Dust with paprika or cayenne and return uncovered to the oven for 15 minutes. When done, the zucchini will be tender (poke with fork) and the topping melted and browned.

Optional: Before zucchini are baked the second time, top with 1/4 cup grated cheese or bread crumbs or a sautéed mixture of 1/2 onion, 1 clove garlic and 2 tbs finely chopped parsley.