Zucchini

3 medium zucchini
1/2 cup sour cream or more
2 tablespoons butter
2 tablespoons grated cheese (I usually grate fresh Parmesan cheese for this recipe.)
Salt and pepper
1 tablespoon chopped chives
1/4 cup buttered bread crumbs
Additional grated cheese
Slice washed, unpeeled zucchini into thin rounds.
Cook in microwave in a small amount of water until almost done. Drain.
Combine sour cream, butter, 2 tablespoons grated cheese, salt, and pepper. Mix in chives. Toss lightly with zucchini.
Place in a buttered 1-1/2 quart flat baking dish; top with crumbs, and sprinkle with additional cheese.
Bake in a preheated 375 degree oven for about 10 minutes.
Can be prepared ahead and refrigerated, but increase the baking time to 30 minutes.
Serves 4.

My comment printed on this recipe says “GREAT. Tastes like quiche.”
1 16-ounce container cottage cheese (I use low fat)
1 10-ounce package frozen chopped broccoli, thawed, well drained
3/4 cup shredded sharp cheddar cheese (I use low fat)
4 eggs, beaten
3 tablespoons Parmesan cheese
3 tablespoons plain dry bread crumbs
Mix all ingredients until well blended.
Pour into 9-inch pie plate sprayed with no-stick cooking spray.
Bake at 350 degrees for 45 minutes or until the center is set.
Let stand 10 minutes before cutting into slices to serve.
Makes 6 servings.