Leek And Zucchini Noodle Kugel

• 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

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

width egg noodles, margarine, leeks, zucchini, ricotta cheese, white cheese, salt

Taken from www.food.com/recipe/leek-and-zucchini-noodle-kugel-440132 (may not work)