Ingredients
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1 1/2 cups saltine crackers, coarsely crushed (approximately 25 crackers)
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2 -4 tablespoons butter, divided
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1 teaspoon dried fine herb (Herbs of Provence or Italian Herbs)
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3 medium yellow squash, thinly sliced
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1 (10 ounce) package fresh spinach
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3 medium tomatoes, sliced
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4 slices mozzarella cheese, cut into strips
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1 cup cottage cheese (can also use ricotta cheese)
Instructions
- Combine first 3 ingredients (cottage cheese, saltines and fine herbs) in mixing bowl and set aside.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add squash slices, and saute 5 minutes. Spoon into a lightly greased 8 inch square baking dish.
- Spread half of cheese mixture evenly over squash slices.
- Place spinach in skillet and saute 3 minutes, adding 1 tablespoon butter if necessary to prevent sticking. Spoon spinach evenly over cheese mixture.
- Spread the remaining cheese mixture evenly over spinach layer.
- Slice tomatoes into 9 equal pieces. Saute, just enough to soften slightly. Layer them on top of the second cheese mixture.
- Bake at 350 degrees for 20 minutes.
- Arrange mozzarella cheese strips on top to resemble checkerboard, and bake 10 more minutes.
- Remove from oven, and let stand 10 minutes: cut into squares. Serve immediatly.