Zucchini-Cheese Casserole

Yield

12–15 servings

Zucchini-Cheese Casserole

This cozy dish is large enough to feed a crowd, and a great way to make use of all those extra zukes.

Ingredients

2 tablespoons salted butter

4 medium-size zucchini, cut crosswise into 1/4-inch-thick slices

2 teaspoons kosher or sea salt, divided

1 medium-size yellow onion, diced

2 tablespoons chopped fresh basil

4 garlic cloves, minced

2 tablespoons olive oil

6 large eggs

2 pounds small-curd cottage cheese

3/4 cup freshly grated Parmesan cheese

2 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry

1/4 cup minced fresh parsley

1/2 teaspoon freshly ground black pepper

4-1/2 cups tomato sauce

3/4 cup breadcrumbs

3/4 pound fresh mozzarella cheese, thinly sliced

Instructions

Preheat oven to 350°F. Set a large skillet over medium-high heat and add butter. Add zucchini and 1/2 teaspoon salt; cook, stirring often, until just translucent, about 5 minutes. Use a slotted spoon to remove zucchini, and set aside.

Add oil to pan and return to medium-high heat; add onion and garlic. Cook, stirring often, until onions are lightly golden, about 10 minutes. Remove from heat.

In a large bowl, stir together eggs, cottage cheese, Parmesan, spinach, parsley, onion/garlic mixture, remaining 1 teaspoon salt, and pepper.

In 9x13-inch pan, layer ingredients like lasagna: a layer of tomato sauce, a layer of zucchini, a light sprinkling of breadcrumbs, a layer of cheese/spinach mixture, and a layer of mozzarella. Repeat, ending with a layer of sauce and a sprinkling of Parmesan.

Cover dish with foil and bake 30 minutes. Remove foil and bake until top is browned and bubbling, about 30 minutes more.