Zucchini Cheese Puffs

from Vi’s recipe book, August ‘82

  • 6 medium zucchini
  • 1 c. cottage cheese
  • 1 c. shredded Monterey Jack cheese
  • 2 eggs, beaten
  • ¾ tsp. dill weed
  • ¾ tsp. salt
  • ½ c. soft bread crumbs
  • 1 tbsp. melted butter

Cut zucchini into large chunks. Simmer 5 mins in salted water and drain. Turn into shallow 1 ½ quart casserole. Mix together cottage cheese, Monterey Jack, eggs, dill weed, and salt. Spread over zucchini and bake uncovered in a casserole dish at 350 for 15 mins. Toss bread crumbs and melted butter together and sprinkle on top of casserole. Bake 15 mins longer. Serves 4-6.


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