|A squash and tomato casserole, layered in a pan with sweet Vidalia onions, bacon and cheese, and seasonings, topped with panko bread crumbs and garnished with a chiffonade of fresh basil.|
Layered Squash and Tomato CasseroleYes, I know... it's hot out, but if you don't mind turning on the oven, this is a great way to enjoy those fresh summer squash and garden tomatoes. You could eliminate the bacon if you like (but why would you want to?!), but don't skip the panko if at all possible - it provides a wonderful crunchy contrast to the tender vegetables.
I like chopping the onion and tomatoes to make them easier to eat, but some people prefer them sliced so go with your preference. The amounts, where given, are mostly estimates - use more or less to your liking! The veggies will generate some water so use a slotted spoon to serve.
Here's how to make it.
Recipe: Layered Squash and Tomato Casserole©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 4 to 6 servings
- 4 slices of bacon
- 3 to 4 small to medium summer squash, sliced about 1/4" thick*
- 1 Vidalia or other sweet onion, coarsely chopped
- 2 to 3 tomatoes, coarsely chopped
- Garlic salt
- Kosher salt and freshly cracked black pepper
- 2 cups of shredded cheddar
- Panko bread crumbs
- Olive oil, to drizzle
- Chiffonade of fresh basil, for garnish, optional
Preheat oven to 350 degrees F. Cook the bacon till crisp and set aside. Once cooled, chop it.
You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.
Bake uncovered, at 350 degrees F for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve, since the vegetables will generate some water as they cook.
Cook's Notes: Use yellow straight and yellow crookneck, zucchini and yellow or golden zucchini squash.
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