Zucchini Cheese Casserole

I haven't gotten any decent size zucchini from the garden just yet, but when I do, I'm always trying to find new ways to use it!  It's such an abundant harvest, and while I love fried zucchini & zucchini bread, I like to find new ways to serve it.

I can't wait to get some and make this:

Zucchini Cheese Casserole

3 medium sized zucchini, cut into 1/4 inch slices 

1/2 cup boiling water 

2 eggs, lightly beaten 

2 cups cottage cheese ( 2%) 

1 cup cooked brown rice 

1 onion, finely chopped 

1/2 teaspoon salt 

1/2 teaspoon dried marjoram 

1 Tablespoon chopped fresh chives 

1/2 cup parmesan cheese, grated

1/2 cup mozzarella cheese, grated

Serves 3 - 4

Preheat oven to 350F.

Grease a casserole dish with butter.

In a heat proof bowl, place sliced zucchini. Pour boiling water over zucchini and let sit for 3 minutes. Drain and set aside.

In a separate bowl, whisk together eggs, cottage cheese, rice, salt, onion, marjoram and chives.

Layer the bottom of prepared casserole dish with zucchini, then pour half egg mixture on top. Do another layer of zucchini and pour the rest of egg mixture on top. Spread parmesan and mozzarella on top.

Bake for 45 minutes, or until casserole seems set.

Serve hot and enjoy.