Post by chief_cook2 on Dec 31, 2002 19:10:36 GMT -6
3 medium yellow summer squash
6 tablespoons butter or margarine
1/2 pound fresh spinach
3 medium tomatoes, sliced
2 cups cottage cheese
1½ cups crumbled crackers
1/4 teaspoon oregano
1/4 teaspoon parsley
1/4 teaspoon sweet basil
1/4 teaspoon minced garlic
6 slices provolone cheese
Trim and thinly slice summer squash. Sauté in 2 tablespoons butter. Set aside. Tear spinach into bite-sized pieces and sauté in 2 tablespoons butter. Set aside. Sauté tomatoes in 2 tablespoons butter. Set aside. Combine cottage cheese, crackers and herbs in small bowl. Put squash into a 2-quart baking dish. Add 1/2 cheese mixture, all of the spinach, remaining cheese mixture and tomato slices. Top with provolone cheese arranged in a checkerboard fashion. Bake at 375° for 30 minutes.
6 tablespoons butter or margarine
1/2 pound fresh spinach
3 medium tomatoes, sliced
2 cups cottage cheese
1½ cups crumbled crackers
1/4 teaspoon oregano
1/4 teaspoon parsley
1/4 teaspoon sweet basil
1/4 teaspoon minced garlic
6 slices provolone cheese
Trim and thinly slice summer squash. Sauté in 2 tablespoons butter. Set aside. Tear spinach into bite-sized pieces and sauté in 2 tablespoons butter. Set aside. Sauté tomatoes in 2 tablespoons butter. Set aside. Combine cottage cheese, crackers and herbs in small bowl. Put squash into a 2-quart baking dish. Add 1/2 cheese mixture, all of the spinach, remaining cheese mixture and tomato slices. Top with provolone cheese arranged in a checkerboard fashion. Bake at 375° for 30 minutes.