Italian Zucchini Bake - cooking recipe

Ingredients

1 lb. medium size tender zucchini
1 c. cottage cheese
1/4 c. grated Parmesan
2 scallions
1 sprig parsley, snipped
1 egg
1 tsp. salt
1 tsp. pepper
1/3 lb. cubed Mozzarella

Preparation

Wash squash; trim ends.
Cut in half lengthwise and parboil for 5 minutes, or until just crisp-tender.
Remove from heat; rinse with cold water.
Drain thoroughly, even squeeze the squash a bit to extract all liquid.
Slice into a buttered 1 1/2-quart baking dish.
Add remaining ingredients; mix well.
Bake at 350\u00b0 for 25 minutes.