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

  • 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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©Deep South Dish
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Posted by on August 6, 2010
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  1. can't... talk... now... must... head... to farmer' :D

  2. I know I would love this! yummm!

  3. Oh my, two of my favorites in one casserole...DEFINITELY will try this over the weekend! Thanks so much!!

  4. This sounds so good. I bought a small convection oven a few years ago and in the summer put it in the garage, best investment ever!

  5. This is one of those times I wish I had an outdoor kitchen! Looks divine,


  6. goodness, this sounds wonderful

  7. Beautiful veggie goodness... ANd my vegetable shopping list just keeps getting longer! I ahve to try this Mary, thanks for sharing it with us!

  8. wow... if the description wasn't amazing enough that photo would have sold me on this dish!

    And it just so happens that I invited the man I'm dating to my house for dinner for the first time this week, so perhaps this is a contender...

  9. Did you actually say that it was okay to "eliminate the bacon"?!!! Those words should never be uttered or written.

  10. This sounds like such a wonderful side dish. As soon as it is a little cooler, I'll give this a try. I hope you are having a great day. Blessings...Mary

  11. I have more squash this year than I know what to do with. I am looking for new ways to enjoy it and this looks like a good recipe.

  12. Mary,

    I made this Sunday as a side to a grilled tri tip. As soon as I saw the picture, I knew I had to make it soon. We don't have a garden this year, but squash is super cheap at the farmers market, and I have been buying more of it than I had recipes for. The hubs was skeptical, he wasn't expecting to like it. But boy did he! We both loved it. You were totally right aboyt the Panko adding a little something! I even reheated it in the toaster oven the next day and it was delicious.

    Thanks so much for YET ANOTHER terrific recipe.

  13. Thanks so much Robin! Glad y'all enjoyed it. I have another squash recipe coming up I think you'll also like. Unfortunately, I lost my pictures for it, so I guess I'll have to make it again!

    Thanks for taking the time to come back and leave a comment - I appreciate that!

  14. My mom made this when I was a kid and I wasn't so fond of it back then,but last week I made it because we have squash running out of our ears and we LOVED it! I never had it with bacon but the rest of the recipe is the same as I make it only I just slice everything instead of chopping. Also if you'll slice and salt the squash a little early and leave it in a strainer it takes some of the moisture out. I'll try it w/bacon soon. It is DELICIOUS without so I'm sure it'll be good with too.
    Love your blog! Thanks for making me a better cook!

  15. my garden is BURSTING with squash..I can't wait to try this!!

  16. I'm definitely cooking this for dinner tomorrow! But will sub leek for onions Hubby cannot eat onions for some odd reason they make him Super sick... Thanks for all the great recipes!

  17. I made the squash & tomato casserole and I have to say it was heaven on a plate!! My husband, who swears he doesn't like squash, liked this. I can't wait for the fresh squash and tomatoes to come back in season because this is delicious!!!

    1. I'm so glad you enjoyed it - thanks so much for taking the time to stop back by and let me know!!


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