Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
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
Sadly, the instructions to this recipe are very unclear.... #3 and 4 sort of repeat, but not exactly; it's never very clear when and where to put the tomatoes, the second half of the cottage cheese mix, spinach, etc. I wasn't sure what 'fines herbes' to use so I used herbes de provence and I wouldn't recommend it. I'll use Italian herbs next time. I used an 8x8 dish making no substitutions and found that it was full to the brim - next time I'd be sure to use a 9x9 or at least an 11x7. I also noted that the instructions don't say to dry the spinach (and I didn't) but this caused a good deal of soggyness (I should have known to squeeze it dry). I still give the recipe 3 stars because I think it has potential for being a really neat vegetarian recipe that is low in calories while being very filling and easy to make and I do intend to make it again with a few changes.
This was a very nice vegetable casserole! The squash, spinach and tomatoes was a great combination. I used ricotta cheese (instead of cottage cheese) and added some basil on top of the tomatoes. I served this as a side but it could be a meal on it's own - thanks for sharing this recipe!