Creating one of the most buttery light and easy meals that is such a comfort food without the guilt. I make this all year round and the whole family loves it.
Yellow squash give it that buttery flavor and yellow like lasagna look. Adding low fat mozzarella or a not dairy cheese is what I rather. My favorite cheese for none dairy has been almond cheese. It's high in protein and melts like regular cheese.
When I pick my squash I try and find as many thick squash as I can from top to bottom. This will give you some nice long even cuts that make great noodle substitutes. Sometimes you find really skinny ones that shape gets smaller at the top of the squash. I have grown my own squash and they can get rather large and are easy to grow.
Yellow squash goes by many names such as summer squash. Best time to pick yellow squash is when it is still immature otherwise the skin gets tougher. It is edible raw and taste to me even more amazing grilled or sautéed.
ONE CUP OF SQUASH CONTAINS
-18 calories and 0.2 g fat which is nothing
- 3.8 g of carbohydrates, or 2.9 percent
- 1.2 g. Fiber
- 21.3 to 25.6 percent of your total daily Vitamin C needs which slows down aging, and free radical damage.
- 8.2 percent of our daily recommended
-136 mcg of beta carotene
-8.6 to 11.1 percent of the daily recommended value of manganese
So many great reasons to eat squash and if you aren't sure you'd like squash all that much try this recipe and I think you'll quickly change your mind. Even kids love this recipe and that is always a good start to have kids approve a recipe that is a bit outside the box.
After I have picked my squash I wash and cut the tips off and then cut a thin slice of the sides off and save that for another dish or to add to my salad. I never let anything go to waste.
Preheat oven to 375 degrees F (190 degrees C).
Cut each yellow squash length-wise into ⅕-inch slices, about 4 to 5 slices per yellow squash.
I then on a plate add salt and garlic powder but any extra personal spices you can think of would work as well.
Make sure to set out a plate with paper towel or cheese cloth for the grilled squash to lay on.
Squash contains a lot of liquid and the cloth will help soak that up.
HOW TO GRILL:
I love to grill outside but when I am making something like this dish I love to grill in my grill pan which I do a lot with quick recipes. I use olive oil in the grill and then place the yellow squash down with the spices already sprinkled on each one. I leave them on the grill until they are a little soft and have a nice light browning. Once I have cooked them on both sides which only takes a few minutes I place them on a paper towel to let any extra water out while they cook enough to touch. Hard part is not eating the squash as you try to get everything else ready for the recipe. Cast Iron Grill buy here.
I would suggest using meat ground beef or ground turkey for this part of the recipe. I take red onions and saute them until golden and then add my ground meet of my choice and cook until done. Once cooked set aside and let cool a bit.
1. Tomato based sauce
2. Yellow squash cooked
3. Fat free ricotta cheese
4. Ground cooked meet
5. Skim milk mozzarella
6. Freshly grated parmesan cheese
Now you are ready to layer your dish with so many amazing flavors. This is the best part because your dish is about to come to life and look and taste amazing.
1. Start by adding tomato based sauce on the bottom of your oven safe dish.
Note: I actually used a dish that was made for chips and had a salsa bowl spot on the inside because it's all I had and let me tell you as long as it's stove safe then go for it. Be creative and cook something healthy in something outside the box.
2. Next, add a single layer of yellow squash. Then, add a layer of fat free ricotta cheese. I also love to sprinkle freshly grated parmesan cheese for that special flavor that just makes your taste buds go crazy.
3. I follow these two layers with a layer of cooked ground meet mixed with red onions thinly across the top.
4. This is now when I add the skim milk mozzarella and layer it over the whole top part of the ground meet.
Repeat the layering process Step 1-4, all the way until you are all out of squash and finish the top layer with mozzarella cheese.
Note: If you want to stick to a regular baking dish use a 9x13 inch baking dish.
In a preheat oven to 375 degrees F (190 degrees C). Place your dish in the oven uncovered for 25 minutes. I don't and won't use aluminum foil because research found that the migration of aluminum into food during the cooking process of food wrapped in aluminum foil is above the permissible limit set by the World Health Organization. Click here to learn more.
After 25 minutes this part is optional but I think helps a lot with making the dish less watery due to the yellow squash. Safely and carefully you can take the pan out of the oven and ever so gently tilt the dish in the sink to get some of the liquid out. I find just getting a little not all of it out because that is impossible makes it totally like a regular lasagna dish which would have had noodles in it.
Place the dish back in the oven to cook for another 10 - 15 minutes to help dry it up a little more. Still never needing to over your dish. After this time you can now take the dish out of the oven and leave on the counter to cool until you are ready to eat. Cut, serve and enjoy!