Creamy Yellow Squash and Corn Casserole

Serves 6–8 / Cottage cheese, fresh corn, and yellow squash make an easy, healthy, and economical summer dinner that kids will love. To cut down on moisture, you may want to salt the squash before prepping the dish, but be aware that this adds sodium. For more zip, include chopped fresh basil or cilantro in the cottage-cheese mixture. Serve with warmed tortillas.

2 cups (1 pound) low-fat, no-sodium cottage cheese

3 eggs

2 cups corn kernels (about 2 fresh ears)

3 large cloves garlic, minced

2 tablespoons chopped fresh chives

2 pounds small summer squash, sliced ¼ inch thick

1/3 cup grated cheddar cheese

1. Drain cottage cheese in a mesh strainer set over a bowl for at least 30 minutes.

2. Preheat oven to 350˚. In a large bowl, stir eggs and drained cottage cheese until well blended. Pat corn dry with a paper towel. Stir corn, garlic, and chives into cottage-cheese mixture. Layer half of squash over the bottom of a deep 2 1/2-quart casserole dish. Season generously with salt and pepper. Cover with cottage-cheese mixture and top with remaining squash. Sprinkle with cheddar cheese. Bake for 35–40 minutes or until set.

PER SERVING: 185 cal, 6g fat (2g mono, 1g poly, 3g sat), 116mg chol, 18g protein, 17g carb, 3g fiber, 605mg sodium