Garden Casserole - Recipe

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GARDEN CASSEROLE
2 c. broccoli spears (frozen is o.k., thaw) 2 zucchini, cut into 1 inch rounds 1 onion, sliced 2-4 fresh tomatoes, quartered Pepper, generous sprinkling 1/2 c. low-fat cottage cheese 1/2 c. feta cheese, crumbled Preheat oven to 350 degrees. Arrange raw vegetables in a large oiled casserole or baking pan. Season with pepper. Mix together the cheeses and spoon them over vegetables. Cover and bake for 45 minutes until vegetables are cooked, but not mushy. Note: Almost any kind of vegetable can be used. Best with fresh vegetables.

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Garden Casserole

· Nov 11 · #83462

Claudia B. (Minnesota) says:

OMG - It is FANTASTIC, NUMMM ... I modified it some - used 8.5 oz. sun dried tomatoes w/basil. Used some par-boiled veggies. Layered: zucchini, onion, broccoli, sun dried tomatoes, zucchini, onion, cheese mixture (! cup of each). Pretty in clear casserole dish. Build zucchini in circles w/overlap. Then onion, broccoli, sun dried tomatoes, zucchini in circle pattern. Then finish with onion and cheese mixture. Bake until it starts browning on top - 350°F for 45 - 50 minutes

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