I’ve got plenty of zucchini so I’m trying a few new recipes!
South of the Border Squash
Source: Maxine Robinson
1 1/2 lb. zucchini, diced
1 medium onion, chopped
2 Tbsp. margarine
1 (4 oz.) can diced green chilies
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. Monterey Jack cheese, shredded
1 c. cottage cheese
2 Tbsp. parsley
1/2 c. Parmesan cheese
In a large skillet, saute squash with onion and margarine.
Fold in chilies, flour, salt, and pepper.
Place in a greased 2 quart baking dish.
Spread Monterey Jack cheese in a layer over squash.
Combine egg, cottage cheese and parsly; layer over cheese.
Sprinkle with Parmesan cheese.
Bake, uncovered, in a 400°F oven for 25 to 30 minutes.