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Squash-Corn Casserole
Category	Summer Squash
Measurements and ingredients:	3 cups sliced summer squash 1/4 tsp. salt 1 1/2 cup low-fat cottage cheese 3/4 cup dry bread crumbs 1/4 cup wheat germ 1 tbsp. minced fresh parsley 1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil 2 cups fresh corn kernels 3 medium tomatoes, sliced 3 oz. cheese, cut into thin strips (Chedder, Monterey Jack, Muenster)
Instructions:	Place squash in colander, and toss it with the salt. Set aside to drain for at least 15 minutes. Then press squash against the side of the colander to extract more water, and pat dry with paper towels. Set aside. Preheat oven to 150. In a medium bowl, combine the cottage cheese, bread crumbs, wheat germ, parsely, and basil. Set the bowl aside. Line bottom of a 2-qt greased baking dish with reserved squash. Using half the cottage-cheese mix, spoon dollops on top of the squahs, and press with a fork or spatula to spread around. Sprinkle with corn, and distribute remaining cottage cheese mixture on top. Cover with tomato slices, and arrange the cheese strips on top. Cover with foil, and bake for 15 min. Remove foil and bake another 15 min. Remove from oven and let stand for 10 min. before serving. Makes 6 servings.
Serves how many:	6
Submitted by:	Jane Brody's Good Food Gourmet

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