Baked Zucchini from The Clay-Pot Cookbook by Georgia Sales
Presoak a clay pot, top and bottom, in water for 15 minutes. Combine the cottage cheese, herbs, salt, and pepper. Put a third of the zucchini slices in the bottom of the presoaked pot and top with ...
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Ingredients
- ½ teaspoon dried oregano
- 2 cups whipped cottage cheese
- Pinch freshly ground pepper
- ¼ teaspoon salt
- ½ teaspoon dried basil or 2 tablespoons fresh chopped basil
- 5 to 6 small zucchini, scrubbed and cut into ½ inch rounds
- ½ cup freshly grated Parmesan cheese
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