- Difficulty: Simple
- Makes: Serves 4
- Nutrition per serving: 397 calories, 25g total fat, 8g saturated fat, 44mg cholesterol, 638mg sodium, 20g carbohydrates, 3g fiber, 23g protein
- Total Time: 40 minutes
- Preparation: 10 minutes
- Cook Time: 30 minutes
Ingredients
- 6 oz ground pork
- Kosher salt and fresh black pepper
- 1 garlic clove, minced
- 4 oz cremini mushrooms, stems removed and chopped
- 3 scallions, sliced
- 1/2 cup panko breadcrumbs (whole-wheat preferred)
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1/4 cup chopped fresh parsley
- 3/4 cup low-fat, small-curd cottage cheese
- 1 1/4 cups (5 oz) shredded reduced-fat Mexican cheese mix
- 1 large yellow squash, halved across and sliced thinly lengthwise
- 3 tablespoons extra-virgin olive oil
Instructions
- Preheat your oven to 375F and heat olive oil in a large skillet over medium-high. Add pork, 1/4 teaspoon salt, and pepper; cook, breaking it up, until lightly browned, about 2 minutes. Stir in garlic, mushrooms, half the scallions, and 2 tablespoons panko; cook 3 minutes more. Add tomatoes, half the parsley, and 1/3 cup water. Simmer on high until thickened, about 3 minutes.
- In a bowl, mix cottage cheese, 3/4 cup Mexican cheese, and remaining parsley. Sprinkle 3 tablespoons panko in a 9-inch square baking dish. Layer half the squash slices, overlapping slightly; season with salt. Top with two-thirds pork mixture and all cheese blend. Add remaining squash, season lightly, then finish with remaining panko, pork sauce, and 1/2 cup cheese.
- Cover with foil and bake until cheese melts and squash is tender, about 20 minutes. Uncover, broil on high 2 minutes for a golden top. Garnish with remaining scallions and dig inthis cozy bake will steal the show![1][2]
Photo by Antonis Achilleos
Recipe courtesy of Recipe Iseasy Magazine
