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!
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
Drick - You're not going to believe this, but I just made this recipe last night. Took photos to post on my blog, too. It's so good, isn't it?ReplyDelete
What a great way to use up vegetables. Does it mean that summer is round the corner for us ;)ReplyDelete
I grew up eating food like this...simple country fare that comes from the garden. Your recipes remind me of the my grandmother's kitchen Drick. Thank you...they are wonderful memories.ReplyDelete
As your garden winds down, we patiently wait for the first tomatoes.ReplyDelete
Perhaps, all you need to do is call this Layered Squash with Tomatoes and Carmelized Croutons????
Just kidding, this looks perfect.
Yum! That reminds me of my MIL summer squash dish. They live on a farm up in Michigan and always have fresh veggies. When I asked her for the recipe she didn't really use one. This looks awesome, perfect for this time of year!ReplyDelete
your casserole looks so very very good....squash is such a versatile vegetable it lends itself to so many dishes in so many ways, just like the glorious tomato!ReplyDelete
what a great combination of flavors! thanks so much for sharing this recipe with us!
I have to say that this does look very good and the recipe sounds fairly simple, I may have to try this one!ReplyDelete
Hooooly smokes, Drick. You are a man after my own heart with this recipe!ReplyDelete
A great recipe for the garden, it would use up two ingredients sitting in my front yard plots!ReplyDelete
This again looks simple and delicious. I like it with so much vegetables in it....mmmm. Time for more healthy eating :DReplyDelete
What an awesome recipe for summer, mom didnt make this one for us but I am glad you and yours shared this wonderful one with us. Thanks to her I have a new casserole to try!ReplyDelete
Waste not, want not. Isn't that an perfect saying for your recipe and use of the last of the veggies in the garden? I especially like the use of squash as I'm usually pretty tired of it by the end of the season and looking for new ways to use it up.ReplyDelete
Wonderful dish and such amazing flavors...love this!ReplyDelete
How did you know I have a few lonely squash in my fridge? Thank you for the inspiration!ReplyDelete
Another great tomato recipe! When our crop finally turns red, I am going to be back to use this one. Sounds delicious!ReplyDelete
I love this recipe! What a great way to use squash and tomatoes.ReplyDelete
A friend just gave me a big bag of yellow squash and zucchini! And I already have a ton of tomatoes, so this recipe is perfect. ESP, again, cher! Can't wait to try it!ReplyDelete
I love squash and we have had a great local crop this year on Long Island. I am eager to make this recipe!ReplyDelete