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!