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
Category: Breakfast
Cuisine: not set
1 medium zucchini diced
1 medium onion chopped
1 can (4 ounces) mushroom stems and pieces drained
1/4 cup chopped green pepper
1/2 cup butter cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs lightly beaten
2 cups 4% cottage cheese
4 cups shredded Monterey Jack cheese
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