Got a ton of summer squash? This is delicious and a great way to combine the scores of fresh produce we have rolling in over here. It also is a wonderful way to use those fresh herbs we’ve got growing in large pots just outside the kitchen door. This dish is much more beautiful and delicious than these photos depict. And please note that while this recipe calls for spinach, I actually combine whatever greens need cooking with the spinach; for example today’s version included not only spinach but beet greens as well…
Healthy Summer Squash Casserole
1 cup cottage cheese
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh oregano, minced
1 teaspoon fresh basil, minced
2 bunches spinach (about 3/4 lb each) stems removed
6 tablespoons of butter
6 medium summer squash cut in 1/8 in thick slices (I used two enormous ones, with seeds removed)
salt & pepper
3 medium sized tomatoes (I used one enormous one)
1 cup shredded sharp cheddar cheese
Preheat oven to 375˚F.
In a bowl, combine the basil, rosemary, thyme and oregano, with the cottage cheese, and set aside.
In a wide frying pan or wok melt 3 tablespoons of butter. Add squash and cook, stirring, until lightly browned. Slide it into a shallow 3 quart casserole or 9 x 13 inch baking dish. Sprinkle with salt & pepper and top with 1/2 the cottage cheese mixture.
Wash, drain, and cut spinach into strips. Melt remaining 3 tablespoons of butter in the same pan used before, and this time add the spinach. Cook until just wilted, 1 to 2 minutes. Spread spinach evenly on the casserole and sprinkle with salt and pepper. Cover with the remaining cottage cheese mixture.
Bake, uncovered, for 15 minutes. Then top with tomato slices and cheddar cheese, returning to the oven for 10 or 12 minutes more until bubbly.
Makes 4 to 6 servings… Enjoy!
