Friday, August 6, 2010

Layered Squash and Tomato Casserole

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.
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 Casserole

Yes, 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

Ingredients
  • 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
Instructions

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.

Source: http://deepsouthdish.com

NOTE: You do not need to request access to print! Access is for editing purposes only.
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Summer Squash Dressing
Summer Squash Casserole
Shrimp and Crab Stuffed Mirlitons

Posted by on August 6, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share
 
Related Posts with Thumbnails