Checkerboard Vegetable Squares |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was passed along to me from my mom. Super tasty vegetarian dish! Enjoy! Recipe update: June 17 - special thanks to those who noticed and reported the directions were messed up. Ingredients:
1 cup cottage cheese (can also use ricotta cheese) |
1 1/2 cups saltine crackers, coarsely crushed (approximately 25 crackers) |
1 teaspoon dried fine herb (herbs of provence or italian herbs) |
2 -4 tablespoons butter, divided |
3 medium yellow squash, thinly sliced |
1 (10 ounce) package fresh spinach |
3 medium tomatoes, sliced |
4 slices mozzarella cheese, cut into strips |
Directions:
1. Combine first 3 ingredients (cottage cheese, saltines and fine herbs) in mixing bowl and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium high heat. Add squash slices, and saute 5 minutes. Spoon into a lightly greased 8 inch square baking dish.
3. Spread half of cheese mixture evenly over squash slices.
4. Place spinach in skillet and saute 3 minutes, adding 1 tablespoon butter if necessary to prevent sticking. Spoon spinach evenly over cheese mixture.
5. Spread the remaining cheese mixture evenly over spinach layer.
6. Slice tomatoes into 9 equal pieces. Saute, just enough to soften slightly. Layer them on top of the second cheese mixture.
7. Bake at 350 degrees for 20 minutes.
8. Arrange mozzarella cheese strips on top to resemble checkerboard, and bake 10 more minutes.
9. Remove from oven, and let stand 10 minutes: cut into squares. Serve immediatly.
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