Summer Squash & Cottage Cheese Gratin Recipe

Name: Summer Squash & Cottage Cheese Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 350u00b0F 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, Gruyere, 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.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Summer Squash & Cottage Cheese Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash & Cottage Cheese Gratin

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