Best 2 Summer Squash Cottage Cheese Gratin Recipes

**Summer Squash Cottage Cheese Gratin: A Delightful Medley of Freshness and Flavor**

As the summer sun bathes the gardens in its golden glow, an abundance of fresh, vibrant summer squash beckons us to create culinary masterpieces. Among these delightful creations is the Summer Squash Cottage Cheese Gratin, a dish that harmoniously blends the delicate flavors of summer squash, the creamy richness of cottage cheese, and a medley of herbs and spices. This delectable gratin is a symphony of textures, with the tender squash yielding to the velvety cottage cheese, while the crispy breadcrumb topping adds a satisfying crunch. Our collection of recipes offers a variety of gratin variations, each with its unique twist on this classic dish. From the classic Summer Squash Cottage Cheese Gratin to the innovative Zucchini and Corn Gratin, and the hearty Sausage and Summer Squash Gratin, these recipes promise a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

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

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

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

Ingredients

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

Tips:

Choose the right squash: Look for small, tender summer squash with smooth, unblemished skin.
Use a sharp knife: A sharp knife will help you make clean, even slices of squash.
Cook the squash until it is tender: You should be able to easily pierce the squash with a fork when it is done cooking.
Don't overcook the squash: Overcooked squash will become mushy and lose its flavor.
Use a good quality cottage cheese: Fresh, full-fat cottage cheese will give the gratin a rich, creamy flavor.
Season the gratin well: Use a variety of herbs and spices to give the gratin flavor.
Don't be afraid to experiment: There are many ways to make summer squash cottage cheese gratin. Feel free to add your own favorite ingredients or variations.

Conclusion:

Summer squash cottage cheese gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover squash. With its simple ingredients and easy preparation, this gratin is sure to become a favorite in your home.