Jo's Zucchini Squash BakeSubmitted by: PINKCOWGIRL
IntroductionGreat for all those summer veggies!! Great for all those summer veggies!!
Summer Squash, 2 medium
Zucchini, 2 cup, sliced
Eggplant, fresh, 1 eggplant, (OPTIONAL)
Cheddar Cheese, 2 cup, shredded
Butter, salted, 1 stick (Room temperature)
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
*Tomatoes, red, ripe, canned, 2 16oz cans
Bread crumbs, dry, grated, seasoned, 2 cup
*Extra Virgin Olive Oil, 2 tbsp
One serving is about 1.5 cups.
Chop onion and green pepper and saute in pan with olive oil. You can also chop some garlic and add that as well.
Mix bread crumbs with butter in a separate bowl
In greased casserole dish make a layer of Squash/Zucchini/Eggplant. Pour one can of tomatoes over top and spread evenly. Then cover with a light layer of cheddar cheese, then half of the breading/butter mix. Make a second layer in the same fashion.
Cover with tin foil and bake at 350 for 40 min. Remove tin foil and bake for an additional 20 min or until you can stick a fork in the squash and pull it out easily.
Serving Size: Makes 1 large casserole