Tuna Zucchini Bake Recipe
Ingredients
| Zucchini | 5 Cup (16 tbs), sliced | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 1 10 3/4-ounce can condensed cream of celery soup | ||
| Cornstarch | 1 Tablespoon | |
| Cottage cheese | 1 1/2 Cup (16 tbs) | |
| Water | 1 6 1/2 Ounce, drained, flaked | |
| Dill weed | 3/4 Teaspoon, dried | |
| Garlic powder | 1/4 Teaspoon | |
| Shredded mozzarella cheese | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Paprika | ||
Directions
In large saucepan cook zucchini, mushrooms, onion, and green pepper in small amount of boiling water 4 to 5 minutes or just till crisp-tender.
Drain well and set aside.
In same saucepan combine soup and cornstarch; cook and tir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove from heat.
Gently stir in cottage cheese, tuna, dillweed, garlic powder, and the cooked vegetables.
Turn into a 12x7 1/2 x 2-inch baking dish, Sprinkle with mozzarella, Parmesan, and paprika.
Bake, uncovered, in a 375° oven 20 to 25 minutes or till heated through.
Let stand 10 minutes before serving.
Drain well and set aside.
In same saucepan combine soup and cornstarch; cook and tir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove from heat.
Gently stir in cottage cheese, tuna, dillweed, garlic powder, and the cooked vegetables.
Turn into a 12x7 1/2 x 2-inch baking dish, Sprinkle with mozzarella, Parmesan, and paprika.
Bake, uncovered, in a 375° oven 20 to 25 minutes or till heated through.
Let stand 10 minutes before serving.
Chef
