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…
Layered Squash & Tomatoes
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
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