Roasted Red Bell Pepper Casserole Recipe

13 eggs
1/3 cup flour
1 1/2 tsp. Baking powder
dash salt
2/3 tsp. Dry mustard
1 tsp. Thyme
20 oz. cottage cheese
16 oz. shredded cheddar cheese - about 4 cups
1 1/2 roasted red bell peppers
1 1/2 medium zucchini squas

In a large mixing bowl, lightly beat the eggs. Add the flour, baking powder, salt, mustard and thyme and blend well. Add the cheeses, chopped bell pepper and the zucchini and mix until just blended. Spray a large (11 x 17") and medium (9 x 9") baking dish with cooking oil and pour in the mixture. Cover and refrigerate overnight. Bake at 400 degrees for 15 minutes and then reduce the heat to 350 degrees and bake for a further 20-30 minutes. Do not overcook.

Serves 16