Zucchini And Rice Casserole

• 2 cups cooked brown rice (see instruction)
• 2 tablespoons corn, peanut or vegetable oil
• 1/2 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1 teaspoon finely chopped fresh marjoram or 1/2 teaspoon dried
• 4 cups freshly grated zucchini, about 1 1/2 pounds whole
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 cup low-fat cottage cheese
• 2 eggs, lightly beaten
• 3/4 cup finely chopped parsley

1. Prepare rice and set aside to cool.
2. Preheat oven to 325 degrees.
3. Heat oil in large skillet and add onions and garlic.
4. Cook, stirring, until wilted.
5. Add marjoram and zucchini.
6. Cook, stirring, without browning, about 5 minutes.
7. Add salt and pepper to taste.
8. Pour mixture into bowl.
9. Beat together cottage cheese and eggs and add to zucchini mixture.
10. Add rice, salt, pepper and chopped parsley.
11. Blend well.
12. There should be about 5 cups.
13. Pour mixture into 5- or 6-cup casserole.
14. Place in oven and bake 45 minutes.

brown rice, corn, onion, garlic, fresh marjoram, freshly grated zucchini, salt, freshly ground pepper, lowfat cottage cheese, eggs, parsley

Taken from cooking.nytimes.com/recipes/3257 (may not work)