"I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home.—Elsie Campbell, Dulzura, California..."
INGREDIENTS
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1 medium zucchini, diced
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1 medium onion, chopped
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1 can (4 ounces) mushroom stems and pieces, drained
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1/4 cup chopped green pepper
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1/2 cup butter, cubed
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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10 large eggs, lightly beaten
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2 cups (16 ounces) 4% cottage cheese
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4 cups (16 ounces) shredded Monterey Jack cheese