HS Summer Squashes with Tomato Casserole

Running Late

It's like lasagna but all vegetables!!!

Health Scale

So good for you!

Time

60-75 minutes

Serves

5 people

Skill Level

Moderate

Although it can be frustrating at first, creating a home garden in a raised bed can be so rewarding. Renee's sister Dania started a garden on her new farm in north Georgia. Her first crop of zucchini and squash were gigantic!! Renee's home garden has never produced anything larger than what fits in the local deer's mouths.

We were surprised to find out that these mildly flavored vegetables are both squashes with similar nutritional values. They easily take on the flavors that you add to them and fulfill all requirements of yummy and healthy.

This recipe combines them with fresh tomatoes and Vidalia onions. The preferred onion of the south. If you can't find them, just use any sweet variety of onion.

We used drizzles of basil olive oil to add that extra something but you can use olive oil and fresh basil just as well.

Let us know if you try this!!! We know that you will love it.

What you will need...

Ingredients:

2 medium yellow squash

2 large zucchini

1 Vidalia onions, thinly sliced

2 large tomatoes(plum or deefsteak), sliced

2 cups grated Romano cheese

½ cup butter, divided

Basil Olive Oil

salt and pepper to taste

What you will d0...

Preheat oven to 375 degrees.

Slice your yellow squash and zucchini into long thin strips like lasagna. Lightly grease a 7 x 11 pan. Layer your squash, zucchini, onion and tomato into the greased pan. Sprinkle the top of each layer with the cheese, salt and pepper, basil olive oil and pats of butter. Don't be shy with the pepper!

Bake until vegetables they reach desired tenderness...about 45- 60 minutes.

HS Tip: try flavoring two cups of panko bread crumbs with sliced green onion, fresh parsley and garlic salt. Pour half on the bottom of the pan and the other half on top of everything. For the first thirty minutes of cooking, cover the pan with tin foil.

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