Baked Zucchini

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Preparation info

  • Serves

    3 or 4

    as a Side Dish
    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 cups whipped cottage cheese
  • Β½ teaspoon dried oregano
  • Β½ teaspoon dried basil or 2 tablespoons fresh chopped basil
  • ΒΌ teaspoon salt
  • Pinch freshly ground pepper
  • 5 to 6 small zucchini, scrubbed and cut into Β½ inch rounds
  • Β½ cup freshly grated Parmesan cheese


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 half the cottage cheese mixture. Add another third of the zucchini slices, top with the remaining cottage cheese mixture, and put the remaining zucchini on. Sprinkle with the Parmesan cheese.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 50 to 55 minutes.

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