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  • 2 tablespoons olive oil
  • 3 cups cherry or grape tomatoes
  • 3 garlic cloves, chopped
  • 12 ounces whole-milk ricotta cheese
  • 6 ounces feta cheese or combination of goat and feta cheeses
  • 1/2 cup 2 percent reduced-fat milk
  • 12 ounces 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)


  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. 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.
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The recipe was originally published as Fresh Summer Squash Casserole on

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