This zucchini cheese casserole is easy to make and a great way to use up some of that abundant crop of zucchini you may have growing in your garden.
Preheat oven to 350F.
Grease a casserole dish with butter.
In a heat proof bowl, place sliced zucchini. Pour boiling water over zucchini and let sit for 3 minutes. Drain and set aside.
In a separate bowl, whisk together eggs, cottage cheese, rice, salt, onion, marjoram and chives.
Layer the bottom of prepared casserole dish with zucchini, then pour half egg mixture on top. Do another layer of zucchini and pour the rest of egg mixture on top. Spread parmesan and mozzarella on top.
Bake for 45 minutes, or until casserole seems set.
Serve hot and enjoy.