August 27, 2004

Vegetable Pie

2 tablespoons butter or margarine
2 cups sliced mushrooms
2 cups chopped zucchini
1 cup chopped yellow onion
1/2 cup chopped green bell peppers
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 large eggs
2 cups cottage cheese
2 cups grated monterey jack cheese
1 (10 ounces) package frozen spinach, thawed and squeezed dry or 2 (6 ounces) bags fresh spinach, cooked,drained,and chopped
1/4 teaspoon dried dill
1/2 teaspoon salt, to taste
pepper, to taste
grated parmesan cheese

1. Melt the butter in a medium skillet over medium heat.
2. Add in the mushrooms, zucchini, onion, bell pepper, garlic, and parsley.
3. Saute/stir for 5 minutes or until veggies are slightly tender.
4. Lightly coat a 10-inch quiche pan or deep dish pie pan with non-stick cooking spray.
5. Transfer vegetable mixture to pan.
6. In a mixing bowl, add eggs, cottage cheese, MJ cheese, spinach, dill, salt, and pepper; stir to combine.
7. Spread mixture over vegetables.
8. Sprinkle parmesan cheese on top.
9. Bake in a 350� oven for 40 minutes or until firm and bubbly.
10. Cut into wedges and serve. Submitted by Kathy

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