Today I an actually sharing 2 recipes. The first is a squash casserole. I found it on Southern Plate. Christy makes it with yellow squash, which I also did, but zucchini would work also. Christy even makes this sometimes with frozen squash. Now I only made a half a recipe because I’m the only one here who would eat it. I just put half the recipe in my glass loaf pan and it worked out perfect. This was a yummy way to eat squash. My favorite part of the squash casserole was the crunchy and buttery Ritz cracker and cheese topping. Loved this dish.
Now the other recipe I am listing is for zucchini lasagna.
However, I didn’t actually make it, but I ate it. My husband went over to his parents house the other day to pick up a couple of things. His mom had just taken dinner out of the oven. She had made this zucchini lasagna. Knowing the foodie that I am, she sent a little dish of it with my hubby for me to taste along with the recipe. Let me just tell you it was so delicious. The problem is no one else in my home would eat it. I absolutely love zucchini, but my family will only eat it if it’s in something sweet and baked like cake or muffins.
I did think that maybe I could mix up a batch of the meat mixture and cottage cheese/egg mixture then divide each mixture into 6 to 8 small freezer bags. Then when I want to, I could make my own little serving of zucchini lasagna. She found the recipe on the Taste of Home website and she also made it with yellow squash. So whichever you want to use, zucchini or yellow squash, will work fine. Another bonus about this recipe is it is only 220 calories per serving, (I’m not sure if that’s based on 6 0r 8 servings) with 2 grams of fiber with 9 grams of fat which according to my calculations , that would be 5 points a serving for those on weight watchers. Not bad for a meal. So sorry no picture for this one, but it was delicious!Print
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1 sleeve buttery round crackers (such as Ritz)
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 tsp salt
- ground black pepper to taste
- 2 Tbsp butter
- Preheat oven to 350. Put squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until squash and onions are tender, about five to ten minutes. Drain well. Add half stick of margarine and let melt.
- In medium bowl, crush crackers and stir in cheese. Add salt and pepper, stir. Stir half of the cracker mixture into the squash.
- In small bowl, mix together milk and two eggs. Pour into squash mixture. Stir well. Pour into casserole dish. Top with remaining crumb mixture and bake at 350 for 25-30 minutes, or until top is browned.
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 1 can (15 ounces) tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 4 medium zucchini (1–1/4 pounds)
- 1 cup (8 ounces) cream-style cottage cheese
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- 1 cup (4 ounces) shredded mozzarella cheese
- In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
- Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
- Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings