6 med. zucchini (1 1/2 lbs.)
1 c. sm. curd cottage cheese
1 c. grated Monterey Jack cheese
2 eggs
3/4 tsp. dill weed
1 tbsp. butter, melted
1/2 c. soft bread crumbs
3/4 tsp. salt
1/4 tsp. pepper

Cut zucchini into large chunks. Drop into boiling water (salted). Boil gently 5 minutes, drain. Turn into shallow 1 1/2 quart baking dish. Mix cheeses, dill weed, salt and pepper. Spoon over top of zucchini. Bake uncovered at 350 degrees for 15 minutes.

Mix bread crumbs and butter. Sprinkle over zucchini. Bake 15 minutes longer. 6 servings.