Great to eat as is, or spread on crackers or serve on top of salad greens. Makes a perfect, cooling, hot weather lunch. Posted as I recall it being made by Mary Stubblefield, circa 1979. Try to use small tender zukes into this- not the monstrous ones overcome with seeds.
- 2 cups cottage cheese (large curd cottage cheese)
- 1/2 cup tomato (finely diced tomato)
- 1/2 cup finely diced fresh small zucchini
- 1/4 cup scallion (sliced)
- 1/4 cup carrots (finely chopped)
- 1/4 cup diced bell peppers (sweet bell peppers)
- 1/4 cup radishes (finely diced radishes)
- 2 tablespoons parmesan cheese (grated)
- 1 tablespoons fresh dill weed (or 1-2 tsp. dried dill weed)
- Salt and black pepper to taste
Can serve at once or refrigerate for a few hours if you like.