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Baked Zucchini

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


Based on 6 servings per recipe.

  • 1/2 cup onion, 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 parsley, chopped
  • 6 medium zucchini
  • 1/4 cup Parmesan cheese, grated


  1. Preheat oven 350 degrees.
  2. Saute onions and celery in margarine in a pan over medium heat.
  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 minutes.
  9. Spread with cottage cheese mixture and bake again, uncovered until done about 15 minutes.
  10. Sprinkle with grated cheese.

About This Recipe

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

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