Summer Squash and Tomato Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Summer Squash and Tomato Casserole calories by ingredient


Introduction

Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs. Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs.
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

Directions

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.