Summer Squash and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Another recipe from the old plastic bag my mother handed me when she moved to a retirement home this summer. This one I remember! Very good. We always had a large garden out back and this is a good casserole to use when it explodes. Ingredients:
6 tomatoes, peeled and sliced |
3 medium onions, peeled and sliced |
3 crookneck yellow squash, sliced (zucchini can be used) |
1 garlic clove, minced |
1/4 cup olive oil |
1 cup bouillon |
2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon dill |
1/2 teaspoon tarragon |
1/3 cup fresh parsley, finely chopped |
Directions:
1. Heat oven to 400°F
2. Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
3. Remove from heat and drain.
4. Heat garlic in olive oil in large skillet.
5. Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
6. Transfer the mixture to a 6 quart casserole dish.
7. Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
8. Stir in dill and tarragon.
9. Sprinkle top with parsley.
10. Return to oven and bake 10 minutes more.
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