Fresh Summer Squash Casserole

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Updated: 7/30/2020

Colorful, peak-season vegetables meld with pasta in the cheesy, creamy casserole.

Whole-milk ricotta makes this casserole extra creamy, but the part-skim variety will work just as well.

1 hr Prep: 15 min Cook: 45 min
Serves: 8 Save

Ingredients (13)

  • 2 tablespoons olive oil
  • 3 cup cherry or grape tomatoes
  • 3 garlic cloves, chopped
  • 12 ounce whole-milk ricotta cheese
  • 6 ounce feta cheese or combination of goat and feta cheeses
  • 1/2 cup 2 percent reduced-fat milk
  • 12 ounce cooked short pasta (such as gemelli or penne)
  • 2 medium zucchini, cut into thin strips with a vegetable peeler
  • 1/2 cup fresh basil, chopped
  • 1/2 cup cracker crumbs
  • 1 tablespoon cold butter, cut into small pieces
  • Grated Parmigiano Reggiano (optional)
  • salt and pepper, to taste

Directions

  1. Preheat oven to 350F.
  2. Heat oil in a large skillet. Add tomatoes and sauté over medium heat until browned, about 10 minutes. Add chopped garlic, salt and pepper. Cook 1 minute.
  3. Combine ricotta, feta and milk in a large mixing bowl; stir well. Add cooked pasta, tomatoes, zucchini, cheese mixture and basil; stir gently.
  4. Transfer to a 2-quart casserole dish. Top with cracker crumbs. Sprinkle butter evenly over top. Sprinkle with Parmigiano Reggiano, if using. Cover and bake 30 to 40 minutes or until hot and bubbly.

Pomegranate Martini

The Bar

Ingredients (6)

  • 1 oz. Ketel One Vodka
  • 1 oz. Pomegranate Juice
  • 0.75 oz. Blanc Vermouth
  • 0.75 oz. Dry Vermouth
  • Dried Apple Garnish
  • Pomegranate Seed Garnish
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