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Ooey gooey good!

Yield:
4-6 servings
Prep time:
15 minutes
Cook time:
30 minutes
Photo of Baking Cheese and Zucchini Casserole

Equipment

  • Measuring cup and spoons
  • Cutting board and knife
  • Frying pan
  • Mixing spoon
  • Blender
  • 1.5 L Casserole dish

Ingredients

  • 1/4 cup (60 mL) onion, chopped
  • 2 Tbsp (30 mL) vegetable oil
  • 3 medium zucchini, sliced
  • 2 cups (500 mL) baking cheese (dry curds) *
  • 2 tsp (10 mL) sugar
  • 1 egg
  • 1 tsp (5 mL) basil
  • 1/4 cup and 1 Tbsp (75 mL) parmesan cheese
  • * dairy case near cottage cheese
  • Substitute: use ricotta cheese (drained overnight) instead of baking cheese. Note: the casserole will be more watery.

Instructions

  1. Sauté onion in oil until transparent.
  2. Mix zucchini and onion together.
  3. Whip baking cheese, sugar and egg with basil in blender.
  4. Place alternating layers of zucchini and cheese in a 1.5 L casserole.
  5. Top with parmesan cheese.
  6. Bake uncovered in a 180º C oven for 25–30 minutes.

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