A cheesy way to use up a mountain of summer zucchini, this recipe bakes up golden with a buttery Ritz cracker topping.
INGREDIENTS
• 5 cups zucchini, cut into chunks
• 5 large eggs
• 1.5 cups cottage cheese
• 1 cup mayo
• 1.5 cups frozen corn, thawed and squeezed dry
• 3.5 peppers (bell, Anaheim, poblano, or serrano), chopped
• 2 cups shredded cheese (Colby Jack or Pepper Jack)
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 sleeve Ritz crackers, crushed
• 2.5 tablespoons butter, melted
STEPS
1. Parboil the zucchini: Bring a pot of salted water to a boil and drop in 5 cups of zucchini, cut into chunks. Parboil for 3 minutes, just until it loses its raw edge. Drain, let cool slightly, then pat dry with a towel. Getting the extra water out now keeps the casserole from turning watery later.
2. Mix the filling: In a large bowl, beat 5 large eggs. Stir in 1.5 cups cottage cheese, 1 cup mayo, 1.5 cups frozen corn, thawed and squeezed dry, 3.5 peppers (bell, Anaheim, poblano, or serrano), chopped, and 2 cups shredded cheese (Colby Jack or Pepper Jack) until everything’s combined.
3. Add zucchini and season: Fold in the cooled zucchini, then season with 1 teaspoon of onion powder, 1 teaspoon salt, and 0.5 teaspoons black pepper.
4. Assemble: Pour the mixture into a buttered 9×13 baking dish and spread it out evenly.
5. Add the cracker topping: Mix 1 sleeve Ritz crackers, crushed with 2.5 tablespoons butter, melted, and sprinkle evenly over the top.
6. Bake: Bake at 375°F for about 45 minutes, until the top is golden and the center is set.
7. Rest and serve: Let the casserole rest for 5–10 minutes before slicing and serving. This gives it a chance to firm up so it holds together on the plate.
NOTES
A little hot sauce on top is highly recommended! Mix and match your peppers depending on how much heat you want; bell peppers keep it mild, serrano brings real kick. Leftovers reheat well for an easy lunch the next day.