Recipe by sexymommalucas
This recipe was passed along to me from my mom. Super tasty vegetarian dish! Enjoy! Recipe update: June 17 -- special thanks to those who noticed and reported the directions were messed up.
Top Review by Jezski
I really really like this recipe. I made it in May and (shame on me) forgot to rate it then. Since it made too much for us, I froze half of it. I thawed it out today, August 5, 2008, slowly in a covered non-stick skillet and it was delicious! And it still looked good! The directions were not clear at the time, but I bumbled through and it turned out fine. Sexy Momma, thanks for a keeper. And thanks to loof for a great photo.....Janet
- 1 cup cottage cheese (can also use ricotta cheese)
- 1 1⁄2 cups saltine crackers, coarsely crushed (approximately 25 crackers)
- 1 teaspoon dried fine herb (Herbs of Provence or Italian Herbs)
- 2 -4 tablespoons butter, divided
- 3 medium yellow squash, thinly sliced
- 1 (10 ounce) package fresh spinach
- 3 medium tomatoes, sliced
- 4 slices mozzarella cheese, cut into strips
Directions See How It's Made
- Combine first 3 ingredients (cottage cheese, saltines and fine herbs) in mixing bowl and set aside.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add squash slices, and saute 5 minutes. Spoon into a lightly greased 8 inch square baking dish.
- Spread half of cheese mixture evenly over squash slices.
- Place spinach in skillet and saute 3 minutes, adding 1 tablespoon butter if necessary to prevent sticking. Spoon spinach evenly over cheese mixture.
- Spread the remaining cheese mixture evenly over spinach layer.
- Slice tomatoes into 9 equal pieces. Saute, just enough to soften slightly. Layer them on top of the second cheese mixture.
- Bake at 350 degrees for 20 minutes.
- Arrange mozzarella cheese strips on top to resemble checkerboard, and bake 10 more minutes.
- Remove from oven, and let stand 10 minutes: cut into squares. Serve immediatly.