 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This recipe was born out of frustration as to what I was going to do with a bumper crop of zucchini one year. It was an instant hit! Now I prepare this autumn casserole for church dinners and family gatherings. Ingredients:
2 medium tomatoes, peeled and cut into wedges |
2 small zucchini, sliced |
2 small yellow summer squash, sliced |
1/8 teaspoon dried thyme |
1/2 teaspoon dried basil |
dash garlic powder |
1/2 cup shredded cheddar cheese |
1/2 cup grated parmesan cheese |
1/3 cup dry bread crumbs |
1 cup (4 ounces) shredded mozzarella cheese |
Directions:
1. Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving. Yield: 6-8 servings.
|
|