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.
Volume 35 , Number 3