Leek And Zucchini Noodle Kugel - cooking recipe

Ingredients

1/2 lb medium width egg noodles
2 tablespoons margarine or 2 tablespoons butter
3 medium leeks (white and pale green parts)
2 medium zucchini, grated
1 lb part skim ricotta cheese
1 cup grated white cheese (monterey jack, muenster, etc)
1/2 teaspoon dried marjoram (I use more, close to 1 tsp)
salt and pepper

Preparation

Preheat oven to 350.
Cook noodles.
Heat margarine in a large skillet. Saute leeks, covered, stirring occasionally until limp. Add zucchini and continue to saute until slightly limp.
Combine drained noodles and vegetable mixture with remaining ingredients in a large bowl.
Transfer to a 9x13 casserole dish. Bake 45-50 minutes until the top begins to brown.
Let stand 10 minutes and cut into squares.