Summer Squash And Cottage Cheese Gratin Recipes

SUMMER SQUASH GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
• Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
• Spread yellow squash mixture evenly in an 8-inch square baking pan.
• Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

SUMMER SQUASH GRATIN

Steps:

• Make the sautéed summer squash, season it well and set aside.
• Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
• Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
• Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
• Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

WINTER SQUASH GRATIN

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
• Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
• Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
• Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

HEALTHY SUMMER SQUASH AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine squash and green onions in a baking pan. Drizzle olive oil and lemon juice on top. Sprinkle with garlic powder and onion powder.
• Bake in the preheated oven about 25 minutes. Season squash with salt and pepper and sprinkle Colby-Monterey Jack cheese on top. Continue baking until squash is tender and cheese is melted, 5 to 10 minutes more.

SUMMER SQUASH & COTTAGE CHEESE GRATIN

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 GRATIN

Steps:

• Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
• Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
• Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
• Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
• Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
• Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

SUMMER SQUASH AND RICE GRATIN

Steps:

• In a deep skillet or Dutch oven, cook the bacon until slightly browned, but tender and not crisp.
• Add the onion, salt, pepper and thyme; cook for 5 minutes.
• Add the garlic, cook another minute.
• Add the squash and cook for 5 minutes.
• Stir in the chicken stock and cream and simmer for 10 minutes, stirring occasionally. Do not allow mixture to boil.
• Remove from heat and let the mixture cool down for at least 15 minutes.
• Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking pan; set aside.
• In a small bowl, combine the breadcrumbs, Parmesan cheese and olive oil; set aside.
• Add the cooled squash to the rice, stir and mix in the beaten eggs; turn out into the prepared baking pan. Mixture will be wet but will bind as it cooks.
• Evenly sprinkle the top with the breadcrumb mixture and bake at 350 degrees F, uncovered, for 30 minutes, or until the top is golden brown.

SUMMER SQUASH AND COTTAGE CHEESE GRATIN

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