Power Cooking

• 1 lb. fresh zucchini, sliced
• 1/4 tsp. Tabasco sauce
• 1 1/2 cups small-curd cottage cheese
• 2 Tbsp. Sour cream
• One 16 oz. can whole corn, drained

• 2 Tbsp. Flour
• 1 Tbsp. Lemon juice
• 1/2 cup cheddar cheese
• 1/4 tsp. Pepper
• 2 eggs
• 1/2 cup seasoned bread crumbs

Cook zucchini in a small amount of boiling salted water in saucepan until tender-crisp. Drain. Combine cottage cheese, sour cream, flour, lemon juice, pepper, Tabasco sauce and eggs in blender. Process until smooth. Fold zucchini, corn and cottage cheese mixture together in bowl. Spoon into 1 1/2 quart casserole. Top with cheddar cheese and crumbs. Bake at 350 degrees for 45 minutes. Serves 6.