Tuesday, August 6, 2013

Italian Summer Squash Casserole

We have been trying to make more dinner meals without starch these days. This quest to lighten up our meals has made us step out of the hum-drum of weeknight dinners and explore some different recipes. Some have been hits and some have been major flops.

One thing I love about summer is the freshness of summer squash. Maybe it's just me, but I love zucchini and squash in the summer because it tastes different - BETTER. And, well, it's cheaper. So, I stock up on it and try to eat it in as many dishes as I can.

We tried this recipe late last week and it was yummy! It was even yummier as left overs!

Italian Summer Squash Casserole
adapted from Sandy's Kitchen

You will need:
10oz - 1 lbs. cooked 93% (or leaner) ground beef or turkey
1 1/3 cup 2% reduced fat mozzarella cheese, shredded
1 cup 1% cottage cheese
1 cup tomato puree, canned or fresh
2 cups sliced zucchini
2 cups sliced yellow squash
1/2 teaspoon garlic
1/2 teaspoon salt
2 teaspoons basil*
1 teaspoon oregano*
4 teaspoons reduced fat parmesan cheese

Makes 4 GENEROUS servings
*You could probably use Italian Seasonings in place of these ingredients 

Preheat oven to 350 degrees. Spray your casserole dish with olive oil (or pam) and set aside. Brown ground meat. When cooked, mix meat with tomato puree, garlic powder, salt, basil and oregano until well mixed.

Layer zucchini and yellow squash at the bottom of the casserole dish. Pour tomato/meat mixture over the squash layer. Spread cottage cheese over the meat mixture and then top with mozzarella cheese. Sprinkle parmesan over the top. Bake for 25 minutes or until cheese is slightly browned.

I totally forgot to photograph the final steps and the final product, but I assure you that it was YUMMY! 


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