Squash & Tomato Wonder

Recipes Momma may have forgotten to mentioned

As the garden winds down, at least down here in our humid south, many of our crops like tomatoes are ending and I thought is would be a good time to feature recipes that used up the last of vegetables. That is, when we find only a few left on the stalks or vines. These this week are also ones that I find interesting and perhaps lost in time…

Two of summer’s favorite vegetables both in color and in flavor come together in this simple one-pan dish. Plus, the best part is the wonder of it all – the magic occurs in the oven as these vegetables meld together in an unforgettable taste. I say layer it and they will come ... together. Enjoy!

Layered Squash & Tomatoes
8 servings 

4 cups (3 or 4) young zucchini or yellow crookneck squash, sliced
1/2 cup 2% milk reduced fat cheddar cheese
2 ripe tomatoes, sliced
1 medium sweet onion, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon light olive oil (margarine or butte)
5 ounces plain croutons

Spray a large casserole dish with cooking spray.

Place the squash in the bottom of the dish, sprinkle with a little salt, pepper, followed with a light scatter of cheese, a layer of tomatoes, salt, pepper and the onions.

If using larger amounts of vegetables, repeat layers. Add remaining cheese to the top layer of onions.

Sauté the croutons in olive oil and place on top of the onions.

Cover with aluminum foil. Bake in a preheated 350 degree F. oven for 1 hour. Remove foil to brown croutons, but not too much like that above ... ;-(

Find Nutritional Facts here