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Baked Zucchini

Dinner, Vegetarian, Low Phosphorus, High Potassium, High Protein, Low Sodium


Based on 6 servings per recipe.

  • 6 Zucchini (Medium)
  • 1/2 cup Onion (Chopped)
  • 1/4 cup Parsley (Chopped)
  • 4 sticks Celery (Chopped)
  • 2 tablespoons Margarine
  • 1 1/2 cups Cottage Cheese (Low-Fat)
  • 1/3 cup Buttermilk
  • 2 Eggs (Beaten)
  • 1/8 teaspoon Pepper
  • 1 teaspoon Oregano
  • 1/4 cup Parmesan Cheese (Grated)


  1. Preheat oven 350 degree.
  2. Saute onions and celery in margarine.
  3. Stir into cottage cheese.
  4. Add buttermilk, beaten eggs, and seasonings.
  5. Stir in parsley.
  6. Slice zucchini in half lenghtwise.
  7. Place halves, cut side up, in a greased baking dish.
  8. Cover and bake for 15 mins.
  9. Spread with cottage cheese mixture and bread and bake again, uncovered untill done about 15 mins.
  10. Sprinkle with grated cheeses.

About This Recipe

Bring on the zucchini! This dish is warm and cheesy with Italian flair.

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