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 21÷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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