Delicious Summer Squash Casserole with Patty Pan and Globe Zucchini
Brighten up your mealtime with a colorful Summer Squash Casserole made with Patty Pan and Globe Zucchini squash!
Servings: 4 Servings
Calories: 200kcal
Ingredients
- 1 ½ Pounds Summer Squash We use Patty Pan and Globe Zucchini Squash
- 8 Ounces Cherry Tomatoes
- 2 Tablespoons Fresh Oregano or two teaspoons of dried oregano
- 2 ½ Ounces NY Sharp Cheddar Cheese
- 2 Cups Non-Fat Cottage Cheese
- 1 teaspoon Garlic
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
Instructions
- Cut the summer squash into slightly larger-than-bite-size chunks.
- Rinse the cherry tomatoes with cool water.
- Remove the oregano leaves from their stems and coarsely chop the oregano.
- Shred the NY Sharp Cheddar Cheese
- Combine the squash, tomatoes, oregano, garlic, salt, and pepper in a bowl and mix together.
- Layer a casserole dish with half of the squash/tomato mixture.
- Using a spoon, add half of the cottage cheese on top of the squash. Sprinkle half of the NY sharp cheddar cheese on top.
- Add the remaining Squash/tomato mixture.
- Then add the remaining cottage cheese. Finally, top everything off with the remaining NY sharp cheddar cheese.
- Bake in a 350-degree oven for 45 minutes or until the liquid bubbles and the cheese starts to turn golden brown.
- Once finished, enjoy the casserole alongside your favorite meat and/or crusty bread.
Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 1709mg | Potassium: 779mg | Fiber: 3g | Sugar: 7g | Vitamin A: 849IU | Vitamin C: 42mg | Calcium: 298mg | Iron: 2mg