Monday, September 15, 2014

Summer Squash and Tomato Casserole

This recipe. Oh my! I have made it 3 times this month and my mom has made it twice. You really have to try it!

Summer Squash and Tomato Casserole
  • 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 Gruy√®re 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.

 Servings Per Recipe: 4

  • 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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