Best Summer Squash Cottage Cheese Gratin Recipes

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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

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

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

SUMMER SQUASH AN COTTAGE CHEESE GRATIN



SUMMER SQUASH AN COTTAGE CHEESE GRATIN image

Yield 6 servings

Number Of Ingredients 11

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.

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