Summer Squash Casserole

By Gail Browning

It’s coming soon -- that time of year when the garden produces more summer squash and tomatoes than you ever imagined. Here’s a simple recipe that even the zucchini haters will love – and it makes a great pot-luck dish as well.

  • Preheat oven to 350.
  • Thinly slice 1 zucchini squash and 1 yellow summer squash. Dice 2 tomatoes and 1 medium Vidalia onion.
  • In a 2-1/2 quart buttered casserole dish, alternately layer sliced squash and diced tomatoes and onions. Sprinkle Italian-style bread crumbs and shredded sharp cheese on top. Layer again squash, tomatoes, onions, bread crumbs, and shredded cheese.
  • Bake covered for 45 minutes, then uncover for another 10 minutes to slightly brown cheese on top.

Serves 8.

Summer 2017

Volume 35 , Number 3

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