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.