Gary's Zucchini Casserole by Barbara
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| Their recipe is packed with veggies. |
Last week Cynthia (Hovey) Dickerman and I were exchanging messages about a newspaper clipping I ran across from 45 years ago, in 1978. I was doing research on Millie Orchard a radio host from back in the 70's here in Corning. Back then, Cynthia and her husband, Gary, owned a natural food store called The Source.
Cynthia said that they still make the recipe involved, so I thought it would be fun to try it. So she sent me a photo of their recipe. Note that it is protected by plastic, a sign of a well-used recipe.
Tom and I made it together this weekend, and it is indeed tasty. Made 6 generous portions. We reheated a couple of times and it was still very tasty.
My additions were: I added salt. Extra marjoram. Basil was in the pasta sauce we used. Placed it on a cookie sheet for overflow control.
(adapted from Cynthia and Gary Dickerman's original recipe)
Makes a deep 7x9" or shallow 9x13" casserole
Olive oil
Salt
2 big zucchini, sliced
2 medium sweet onions, chopped
2 green peppers, diced
2 teaspoons dried marjoram
4 cooked golden potatoes, diced with skins on
1 cup cottage cheese
8 oz. cheddar cheese, grated --- we used about 1 to 1.5 cups
12 ounce jar of spaghetti sauce, basil and tomato or your choice
Preheat the oven to 350 degrees.
Cut the potatoes into bite-size chunks and place in big pot of cold water. Bring to a boil, and cook on low, just a simmer, for about 8-10 minutes until just cooked through.
Meanwhile, in a very large skillet or pan...
Saute the onions and peppers in olive oil, with a pinch of salt until they start to wilt.
Add the zucchini and the marjoram and continue to saute until the zucchini are not longer opaque.
This will take about 15-20 minutes in total. About the same time as it takes to bring the potatoes to a boil and cook them.
Drain the potatoes when they are done. Shake off any excess water. Season with salt liberally.
Take the sauteed veggies off the heat.
Add the well-drained potatoes on top.
Add the cup of cottage cheese, and fold gently, until all of the veggies are well coated.
In the casserole, add a layer of spaghetti sauce on the bottom.
Add the veggie mixture. Spread it out evenly and push down the zucchini until they lie flat.
Add the rest of the jar of the spaghetti sauce on top.
Generously, sprinkle the top with a layer of shredded cheddar cheese, about 1 - 1.5 cups.
Place the casserole on a baking sheet.
Bake for at least 30 minutes but more likely 40-45 minutes until it begins to bubble around the edges.
Let stand for at least 15 minutes before serving.
B