Tuna Zucchini Bake
|Sliced zucchini||5 Cup (80 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Condensed cream of celery||10 3⁄4 Ounce (1 Can)|
|Dry cottage cheese||1 1⁄2 Cup (24 tbs)|
|Canned water packed tuna||6 1⁄2 Ounce, drained, flaked (1 Can)|
|Dried dill weed||3⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Shredded mozzarella cheese||3 Ounce (3/4 Cup)|
|Grated parmesan cheese||2 Tablespoon|
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 375Â° oven 20 to 25 minutes or till heated through.
Let stand 10 minutes before serving.