(Larger size from original recipe - makes 10-12 servings)
Ingredients:
16 oz. low-fat cottage cheese, rinsed and drained well (or more)
1 large zucchini, about 12 inches long (or more)
2-3 tsp. olive oil for sauteing zucchini and chiles
2-3 tsp. Spike Seasoning (optional but recommended, or use any seasoning mix you like on eggs)
salt and fresh ground black pepper to taste
1 can diced green Anaheim chiles (7 oz. can, or use two 4 oz. cans)
18 eggs, beaten well
1/4 cup cream, half and half, or milk (use milk for South Beach Diet, or you can leave this out)
1 1/2 - 2 1/2 cups grated sharp cheddar cheese (use low fat cheese for South Beach Diet)
Instructions:
Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the "cream", then let drain.
Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin. Discard white part, and cut remaining zucchini strips crosswise into same-size strips.
Put olive oil into nonstick saute pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike seasoning, salt, and pepper. Then add undrained green chiles and saute another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)
Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish. Beat eggs with cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture. Bake at 375 for about 25 minutes, or until mixture is set and top is nicely browned.
This printable recipe from KalynsKitchen.com.
