When I was a kid, I absolutely hated squash - I wanted absolutely no part of it!! As I've **ahem** grown up, I've come to my senses about this super summer veggie. So if you find yourself with an abundance of crookneck or zucchini, give this recipe a try. I will admit that this is a little more "handsy" than what I normally promote, but it is oh so worth it!
What to Gather:
- 1 Yellow Squash or Zucchini per person (or more if really hungry!)
- Oil (your choice – I’ve been using Safflower lately)
- 1 or 2 pats of butter
- ¼ to ½ of an onion chopped (I prefer a sweet onion, but red would also be good)
- 1 small container of low fat ricotta cheese or cottage cheese (can use a large container if you're making a bunch)
- Shredded Parmesan Cheese (about 1/3 cup)
- 2 tbsp. Basil (dried or finely chopped fresh)
- Garlic Powder to taste
- Salt &Pepper to taste
- Your favorite pasta or spaghetti sauce
What To Do
- Preheat grill (outdoor or indoor) and preheat oven to 350 degrees.
- Wash and thinly slice the squash lengthwise; these will be your noodles. (I used my mandolin slicer which makes perfectly uniform slices!)
- Brush each slice with olive oil; season with salt and pepper.
- Grill on both sides; you are looking for some nice caramelization and for the squash to be soft.
- While the squash is grilling, caramelize onions in butter.
- Mix ricotta, parmesan cheese, basil, s&p, garlic powder, and caramelized onions together - do this to your own taste. (Note - if you use cottage cheese, make sure it's drained thoroughly!)
- In a casserole dish, start layering – squash, cheese mixture, squash, cheese mixture, on and on until it’s how you like it – or depending on how many individual stacks you want; just be sure to end up with squash on top.
- Top with your favorite sauce, and more parmesan cheese.