2 cups sliced zucchini (no need to peel, but wash it)
1 yellow onion, chopped
1 cup water
1/2 cup mayonnaise
1/3 cup grated Asiago cheese
1/3 cup sharp Cheddar cheese
Salt and pepper to taste
Optional: 1/4 cup chopped red, orange or green pepper
In a large saucepan, combine the zucchini, onion water and green peppers and bring to a boil. Reduce heat and cover, simmer for 5 minutes or until vegetables are crisp-tender, not wilted. Drain.
In another mixing bowl, gently beat the egg, then add half of your Asagio cheese as well as the mayonnaise, and a dash of salt and pepper. Stir this into the vegetables and transfer to a large baking dish, or several individual baking dishes (for single servings). Sprinkle the rest of the Asiago cheese on top and all of the Cheddar cheese. Bake uncovered at 350 for a half hour or when cheese starts to bubble and brown on top.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.