Summer Squash Cottage Cheese Gratin
Celebrate the vibrant flavors of summer with this Summer Squash Cottage Cheese Gratin, a wholesome and comforting dish that’s as nutritious as it is delicious. This recipe combines tender zucchini and yellow squash, layered with a creamy mixture of cottage cheese, Parmesan, and fresh basil, creating a rich and savory base that perfectly complements the garden-fresh produce. Topped with golden, buttery breadcrumbs, this gratin offers a delightful crunch with every bite. Ready in just an hour, it’s perfect for a weeknight dinner or as a crowd-pleasing side dish. Bursting with seasonal ingredients, this satisfying casserole is a must-try for anyone looking for a light yet hearty meal packed with flavor and texture!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 small, finely chopped yellow onion
- 2 cloves, minced garlic
- 2 cups cottage cheese
- 1 cup shredded Parmesan cheese
- 1 large, beaten egg
- 2 tablespoons, chopped fresh basil
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon, melted butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or similar-sized gratin dish.
Thinly slice the zucchini and yellow squash into rounds (approximately 1/4-inch thick). Place the slices in a large colander and toss with 1 teaspoon of salt. Let them sit for 10 minutes to draw out moisture, then pat dry with a clean kitchen towel.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cottage cheese, 1/2 cup of shredded Parmesan cheese, beaten egg, chopped basil, and black pepper. Mix until smooth. Stir in the cooked onion and garlic mixture.
In the prepared baking dish, layer half of the zucchini and yellow squash slices on the bottom. Spread half of the cottage cheese mixture on top. Repeat with the remaining squash and cottage cheese mixture, spreading evenly.
In a small bowl, mix the breadcrumbs, the remaining 1/2 cup of Parmesan cheese, and the melted butter. Sprinkle this mixture evenly over the top of the gratin.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling. Let the gratin rest for 5 minutes before serving.
Garnish with additional basil if desired, and serve warm. Enjoy your Summer Squash Cottage Cheese Gratin!
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 38.9 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
