Tuna-Zucchini Bake - cooking recipe

Ingredients

5 c. sliced zucchini
1/2 c. sliced fresh mushrooms
1/4 c. chopped onion
1/4 c. chopped green pepper
1 (10 3/4 oz.) can cream of celery soup
1 Tbsp. cornstarch
1 1/2 c. dry cottage cheese
1 (6 1/2 oz.) can tuna (water packed), drained
3/4 tsp. dried dill weed
1/4 tsp. garlic powder
3/4 c. shredded Mozzarella cheese
2 Tbsp. grated Parmesan cheese
paprika

Preparation

In large
saucepan
cook zucchini, mushrooms, onion and green pepper in small
amount
of
boiling
water
for
4 to 5 minutes or until
crisp-tender.
Drain well and set aside.\tIn same saucepan combine soup and cornstarch; cook and stir until thickened and bubbly.
Cook
and
stir
1
to
2 minutes more. Remove from heat.
Gently
stir
in cottage cheese, tuna, dill weed, garlic powder
and
cooked vegetables.
Turn into 12 x 7 1/2 x 2-inch
baking dish.
Sprinkle with Mozzarella, Parmesan and paprika.
Bake, uncovered, at 375\u00b0 for 20 to 25 minutes or until heated through.
Let
stand
10
minutes before serving. Makes 8 servings.