Ingredients for Checkerboard Vegetable Squares
- Cottage Cheese
- Saltine Crackers
- Dried Fine Herb
- 2 tablespoons butter (plus 1 tablespoon if needed)
- Yellow Squash
- Fresh Spinach
- 1 medium tomato
- Mozzarella Cheese
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How to Make Checkerboard Vegetable Squares
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine 1 cup grated cheddar cheese, 1/2 cup ricotta cheese, and 1/4 cup chopped fresh parsley. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add 2 cups sliced butternut squash and sauté for 5 minutes, until slightly softened.
- Spoon the squash into a lightly greased 8x8 inch baking dish.
- Spread half of the cheese mixture evenly over the squash.
- In the same skillet, add 5 oz fresh spinach and sauté for 3 minutes, adding 1 tablespoon butter if needed to prevent sticking.
- Spoon the spinach evenly over the cheese layer.
- Spread the remaining cheese mixture evenly over the spinach.
- Slice 1 medium tomato into 9 equal pieces.
- Sauté the tomato slices in the skillet until softened slightly (about 2 minutes).
- Layer the tomato slices on top of the cheese mixture.
- Arrange mozzarella cheese sticks (approximately 1/2 cup) on top to create a checkerboard pattern.
- Bake for 20 minutes.
- Continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let stand for 10 minutes before cutting into squares.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
31g
Carbs
7g
