4 medium zucchini and 1 onion
2 Tbsp. vegetable oil
1 c. cottage cheese
4 Tbsp. butter (at room
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. sour cream
1/4 c. grated Parmesan cheese
1 tomato, peeled and sliced
parsley sprigs for garnish
Cut zucchini crosswise in quarter-inch slices. Heat oil
in a large skillet. Add zuchini and saute until soft but not
mushy. Line bottom and sides of 10-inch pie plate with sauteed
zucchini slices. Slice onion and saute until soft but not
brown. Place on top of zucchini. Set aside. Preheat oven to
350 degrees. In a large bowl, beat eggs. Beat in cottage cheese and
butter until nearly smooth. Stir in flour, baking powder and
salt. Stir in sour cream and cheese. Pour over zucchini.
Arrange tomato slices over all. Bake 35 to 45 minutes or until
firm in center. Cool on rack for 10 minutes before serving.
Garnish with parsley.
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