Out of time to get a quick delicious balanced meal? No problem! This squash cottage cheese toast will safe you in more than one occasion. This simple recipe mixes the perfect macro and micro nutrients to cover any “I’m out of time” meal or snack.
1/4 of a green squash
1/4 of a yellow squash
2 slices of Wasa Crisp-bread (We used the whole grain one)
1/2 cup of 2% fat cottage cheese.
Lemon zest (optional)
Olive oil (optional)
Start by slicing the squash as thin as you can (the thinner the cut, the less time will need in the oven). Remove excess water from the squash with a kitchen towel. Continue by placing them on a flat baking pan with parchment paper (prefereble to avoid the thin slices to stick to the pan). Once you have all the slices on the pan, slightly spray with coconut oil (or any oil available) the squash so that it becomes more crispy once is cooked.
Set the oven at 400F and cook the squash for about 5 minutes (cooking time may vary by oven). If after 5 minutes the squash is cooked but not crisp, set the oven on broil and leave it for 1 minute. Meantime, prepare the two Was a Crispbreads with the cottage cheese. Once the squash is ready, just layer it on top of your cottage cheese toasts. Salt to taste and add some olive oil (optional). To add some refreshing taste to the toasts you can sprinkle some lemon zest on top.