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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of my favorite veggie casseroles during the summer months. The flavors are amazing and you won't be disappointed. Ingredients:
1 lb. yellow squash |
1 lb. green zucchini |
4 tomatoes, peeled and chopped |
1 large green or red bell pepper, chopped |
1 large onion, chopped |
2-3 large garlic cloves, minced |
butter or margarine |
1 cup or more parmesan cheese, grated |
salt and freshly ground black pepper to taste |
garnish with fresh parsley |
Directions:
1. Sauté onion, garlic, green/red bell peppers in butter or margarine until slightly soft.
2. Add tomatoes and cook slowly for 10 minutes.
3. Season to taste.
4. Cut into yellow squash and zucchini into chunks.
5. Place in a saucepan with 1 cup boiling water and boil until fork tender. Drain.
6. Put 1 layer of squash and zucchini in a lightly greased casserole.
7. Season with salt and pepper.
8. Put half of the tomato mixture over the squash and sprinkle 1/2 cup of Parmesan cheese.
9. Layer second half of squash, zucchini, tomatoes, bell peppers, onion and garlic mixture and cheese.
10. Bake at 350° until the cheese has melted and it is bubbling.
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