Got too much squash? Try a Summer Squash “Lasagna” Bake

I was looking for a recipe to use up our large supplies squash and zucchini from the garden, and at the same time use up some of the ground venison we have in the freezer.

In the Taste of Home’s – The Ultimate Ground Beef Cookbook, I found a recipe that would do the trick – Zucchini Beef Bake by Christy Saniga. I revised it to make it healthier and more weight loss and diet friendly. I decided to go with summer (yellow) squash since we had more of that. Either should work.

Summer Squash “Lasagna” Bake
Gluten Free – Yield 10-12 servings

Ingredients:

• 8 cups of water
• 6 cups sliced summer (yellow) squash
• 1 1/2 pounds lean ground beef
• 2 medium onions
• 1 large garlic clove, minced
• 3 cups cooked rice
• 12 ounces tomato sauce (use leftover spaghetti sauce in a pinch)
• 1 8-ounce container of small-curd cottage cheese
• 3 egg whites, slightly beaten
• 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
• 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1 1/2 cup of shredded cheddar cheese

Directions:

1. Cook rice according to directions on box or package.
2. In a medium sized pot, bring water to a boil. Add the summer squash. Return to a boil. Reduce heat. Cover and simmer for 3 minutes or just until tender.
3. Drain and immediately place squash in large bowl of cold water. Drain and pat dry.
4. Preheat oven to 350 degrees F.
5. In a skillet, cook the ground meat, onion and garlic until the meat is no longer pink. Drain.
6. Stir in rice, tomato sauce, cottage cheese, egg whites, oregano, basil, and salt.
7. Arrange half the squash in a greased 13x9x2-inch baking dish. Top with meat mixture.
8. Arrange remaining zucchini over top and then sprinkle with shredded cheese.
9. Bake uncovered at 350 degrees F for 40 minutes or until bubbly and cheese is melted.

Make it even healthier

• Use lean ground turkey or ground venison. Meat substitute crumbles are an option for vegetarians.
• Instead of white rice use brown.
• Use low or non-fat small-curd cottage cheese.
• Use low-fat cheddar or Parmesean cheese. Reduce amount to one cup.
• Once the cheese bakes, it is easily peeled off the top, and you can always remove it for further calorie reduction.
• Add 1 cup shredded zucchini or carrots.

Posted on September 15, 2008 in Gluten Free,Recipes,Veggies and tagged as squash recipes

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