Patty Pan Squash Recipe with Creamy Pesto
Try this easy patty pan squash recipe with cherry tomatoes and creamy cottage cheese pesto. A fresh, flavorful summer side dish!
Servings: 6 Servings
Calories: 120kcal
Ingredients
Basil Sauce
- 2 Cups Basil
- 1 Clove Garlic
- 1 Cup Parsley
- 1 Lemon - Juice and Zest
- 1 teaspoon Salt
- 1 ½ Cups Non-Fat Cottage Cheese
- 1 Habanero Optional
Squash and tomatoes
- 1 ½ Pounds Squash
- 2 Cups Cherry Tomatoes
- 2 Ounces Cojita Cheese
Instructions
Pesto Sauce
- Add the garlic to a food processor and pulse until finely chopped.
- Add the basil and parsley.
- Add the lemon zest and lemon juice.
- Add the cottage cheese, salt, and optional habanero pepper.
- Blend until everything is combined into a smooth and creamy pesto sauce.
Building The Casserole
- Preheat the oven to 350°F. Cut the patty pan squash into bite-size pieces.
- Place the squash and cherry tomatoes in a large bowl and toss together.
- Add the creamy pesto sauce and gently stir until the squash and tomatoes are evenly coated.
- Transfer the mixture to a casserole dish.
- Bake for about 30 minutes, or until the squash is tender and can easily be pierced with a fork.
- Sprinkle the Cotija cheese over the top.
- Serve and Enjoy!!!
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 10g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 647mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9665IU | Vitamin C: 54mg | Calcium: 137mg | Iron: 2mg