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Cheesy Vegetable Egg Dish

I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. —Elsie Campbell, Dulzura, California
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10 servings

Ingredients

  • 1 medium zucchini, diced
  • 1 medium onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup chopped green pepper
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 large eggs, lightly beaten
  • 2 cups 4% cottage cheese
  • 4 cups shredded Monterey Jack cheese

Directions

  • In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended.
  • In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese.
  • Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.
Nutrition Facts
1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.

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