3 lbs. zucchini, unpeeled, cut into 1-inch chunks (discard the seedy core if using very large zucchinis)
1 c. low-fat cottage cheese
1 c. shredded Monterey Jack
2 eggs OR 2 egg whites and 1 egg, beaten
1 tsp. dill seeds
1/4 tsp. salt, if desired, or to taste
1/2 c. dried bread crumbs
1 tbsp. butter, cut up

Simmer the zucchini chunks in salted water to cover for 5 minutes. Drain the zucchini very well. In a large casserole dish, combine the zucchini with the cottage cheese, Monterey Jack, eggs, dill seeds and salt.

Bake the casserole, uncovered, in a preheated 350 degree oven for 15 minutes. Sprinkle the bread crumbs on top of the zucchini mixture and dot it with the butter. Bake the casserole for another 15 minutes. Yield 6 servings.