When nature's bounty includes dozens of zucchini, and if you've planted green and gold varieties, here's a fast, easy, delicious way to use your provender. I like this in a deep casserole. For Gluten free eaters, use gluten-free bread, if you elect the bread route at all. Gluten-free pretzels provide excellent texture as a crumb substitute.
1 medium green zucchini
2 medium yellow patty pan or 1 medium yellow zuke
16 oz cottage cheese
ample cheddar cheese
chile piquin powder
1 medium egg
ground black pepper
Slice the calabacitas into 1" or smaller cubes.
dice, slice, or grate the cheese. Use any good melting cheese(s).
beat the egg a little then mix it into the cottage cheese. there's lots of salt in cottage cheese, so season just with ample ground black pepper.
spray the casserole dish with Pam or rub with butter.
fill the bottom of the casserole with a layer of squash cubes. You may wish to start with a layer of bread crumbs or toasted bread slices.
cover with the cottage cheese mixture. add the solid cheese as a third layer, or mix the cheese with the cottage cheese. You can add some dried powdered parmesan or romano, too.
place basil leaves on the cheeses.
add a layer of squash.
cover with cheese slices, cubes or grated cheese.
dust with the hot chile.
bake at 425 degrees for 30 minutes. Remove from oven, let cool for 15 minutes. There will be a lot of water at the bottom, that's why you may wish to use bread as the bottom layer. You can serve the casserole on toast, or simply enjoy the tasty liquor as a feature of your meal.
Although this is a vegetarian preparation, you can add seasoned ground beef to the bottom layer of squash for an added treat.