Zucchini casserole

Calling this a zucchini casserole is a very loose description.  I was thinking of a dish my mother used to make, that had zucchini and cottage cheese and eggs - I always loved it, and I had some zucchini that needed to be used, so I started with that idea as my inspiration.  But this ended up being one of those everything-in-the-fridge type of dishes. 
I started with I think about 4 large zucchini - shredded in the food processor.  I also shredded a couple of carrots, and a couple of broccoli stems - the heads had been used for something else, but I always save the stems because I love to use them too.  Then I added a bunch of eggs, about a cup of fat free cottage cheese, a couple handfulls of shredded cheddar cheese, some cooked black lentils, about a cup of bread crumbs, a couple of crumbled up pieces of leftover cornbread, diced onions, salt, pepper, and a little garlic.  (I told you - everything in the fridge).  I mixed it all together - maybe added a couple more eggs, a little more breadcrumbs - to a consistency that I thought would set up well.
I poured all that into a buttered casserole dish, topped with more bread crumbs and more shredded cheese, and popped it in a 350 oven for an hour or so.  Really not a very approximate recipe!
It came out good!  It's a little bit like the consistency of a crustless quiche, but the addition of bread crumbs makes it a little more dense. 
Also alongside in this picture is just a bowl of lentils and greens - not the most exciting thing I've ever made, but healthy anyway.  

Lisa Marsh

Mom to two sets of twins.

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