Summer Squash and Tomato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbs. butter or margarine 1/2 to 3/4 cups fresh breadcrumbs 1 Tbs. finely chopped parsley 1 Tbs. Olive or Avocado Oil 1 small yellow onion, chopped (1 cup) 3 c yellow crookneck squash, diced 2 cups cherry tomatoes 1 clove garlic, minced (1 tsp.) ½ cup grated Swiss or Gruyère cheese
1. Preheat oven to 350°F. Spray 9-inch square baking dish with cooking spray.
2. Heat butter in skillet over medium heat until melted. Pour butter over breadcrumbs in bowl. Stir in parsley.
3. Return skillet to burner, add oil, and increase heat to medium-high. Add onion, and cook 7 to 9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELHOPE13.
2. Heat butter in skillet over medium heat until melted. Pour butter over breadcrumbs in bowl. Stir in parsley.
3. Return skillet to burner, add oil, and increase heat to medium-high. Add onion, and cook 7 to 9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELHOPE13.
Nutritional Info Amount Per Serving
- Calories: 217.8
- Total Fat: 11.6 g
- Cholesterol: 22.6 mg
- Sodium: 174.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.5 g
- Protein: 7.5 g
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