Checkerboard Cheese Bake

My mom made this frequently to use up the abundance of summer veggies

Checkerboard Cheese Bake
3 summer squash (yellow, zuchini or a combo), trimmed and sliced thinly
6 Tbsps. butter
1 pkg. fresh spinach, washed and trimmed (probably now it comes all washed and trimmed)
3 tomatoes, sliced
1 cup cottage cheese
1 ½ cups coarse saltine cracker crumbs
1 tsp. dried herbs (any combination you like – thyme, basil and oregano work well)
3 slices American cheese, cut in thin strips

Saute squash in 2 Tbsp. butter. Repeat with spinach and tomatoes. Set cooked vegetables aside. In a bowl, mix cottage cheese, herbs and cracker crumbs. Set aside. In a shallow, 8 cup baking dish, place the cooked squash, top with half the cheese mixture, then spinach, remaining cheese mixture, then the tomatoes. Arrange the cheese strips in a checkerboard fashion on top. Bake at 375o for 30 minutes or until bubbly hot and cheese is slightly browned.
 

Last edited:

Back
Top