Best 2 Summer Squash Cottage Cheese Gratin Recipes

Summer squash cottage cheese gratin is a delightful casserole dish that showcases the flavors of fresh summer squash, combined with a creamy cottage cheese mixture and a crispy breadcrumb topping. This vegetarian dish is not only delicious but also versatile, making it a perfect choice for a summer meal. Whether you're looking for a light lunch, a hearty dinner, or a comforting side dish, summer squash cottage cheese gratin delivers a satisfying and flavorful experience.

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SUMMER SQUASH & COTTAGE CHEESE GRATIN

Summer Squash & Cottage Cheese Gratin image

This comforting, high-protein gratin is good hot or cold, and especially pretty if you serve it with a fresh tomato sauce. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health". DO AHEAD: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature.

Provided by blucoat

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups small-curd nonfat cottage cheese or 2 cups low-fat cottage cheese
1 1/2 lbs summer squash (can be yellow, green or a mixture)
salt, to taste
1/2 medium onion, finely chopped
1 -2 garlic clove, minced (optional)
1 tablespoon extra virgin olive oil
4 eggs
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh dill
1/4 cup grated gruyere cheese
freshly ground pepper

Steps:

Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry.
Preheat the oven to 350°F Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat.
Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. Serve warm or at room temperature.

SUMMER SQUASH AND COTTAGE CHEESE GRATIN

SUMMER SQUASH AND COTTAGE CHEESE GRATIN image

Number Of Ingredients 11

Ingredients

2 cups small-curd low-fat or nonfat cottage cheese
1 1/2 pounds summer squash (can be yellow, green or a mixture)
Salt to taste
1/2 medium onion, finely chopped
1 to 2 garlic cloves, minced (optional)
1 tablespoon extra virgin olive oil
4 eggs
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh dill
1/4 cup grated Gruyère cheese
Freshly ground pepper

Steps:

1. Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry. 2. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat. 3. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyère, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. You can also serve this warm or at room temperature. Yield: Serves six. Advance preparation: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature. Nutritional information per serving (using 2 percent low-fat cottage cheese): 174 calories; 9 grams fat; 3 grams saturated fat; 153 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 315 milligrams sodium (does not include salt added during preparation); 16 grams protein

Tips:

Choose small and tender summer squash for the best flavor and texture.
Slice the squash thinly and evenly so that it cooks evenly.
Use a large skillet or baking dish to ensure that the squash has enough space to spread out and cook evenly.
Don't overcrowd the skillet or baking dish, or the squash will steam instead of sautéing.
Cook the squash over medium-high heat until it is tender but still has a slight bite to it.
Season the squash with salt, pepper, and other herbs and spices to taste.
For a cheesy gratin, top the squash with a mixture of cottage cheese, Parmesan cheese, and bread crumbs.
Bake the gratin in a preheated oven until the cheese is melted and bubbly and the bread crumbs are golden brown.
Serve the gratin hot as a main course or side dish.

Conclusion:

Summer squash and cottage cheese gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh summer squash and cottage cheese, and it is also a good source of protein, calcium, and vitamins. With its simple ingredients and easy preparation, this gratin is sure to become a family favorite.