Here's a delicious way to cook yellow and zucchini squash. A friend gave me this idea many years

[marsha-tbay]

ago and now I make it regularly. There is no recipe.

There are a couple ways to prepare this, to your liking. I use either a large pie plate or quiche plate.

Chop some onion, slice some zucchini or yellow squash or both....saute in a little olive oil or butter; or microwave til just steamed. I enjoy this dish most when the squash is still a little crunchy, not sauteed til limp.

Pour a can of stewed tomatoes (I chop first in the food processor so there aren't large pices of tomato)into a strainer to drain most of the juice out.

Pour the stewed tomatoes over the squash and onions. If there is still a lot of liquid you'll want to use a little bread crumbs to soak it up. I prefer to drain well enough.

Top with grated cheddar cheese or some pepper jack cheese and heat through in a 350 oven.

 

[gayle-mo]

I use fresh tomatoes and yes, it is a wonderful dish!

I can barely stand to wait for our garden to get planted (this week if it's not raining!) and for those tomatoes and squash to grow! smileys/wink.gif

I layer it all then bake in the oven. YUM

 

[kpinky]

REC: Tomato-zucchini casserole ~ party favorite!! To shirt-tail on Marsha tbay's recipe:

ZUCCHINI-TOMATO SIDE DISH

Butter a 9x13 baking dish.

Layer in order:
Sliced zucchini-cut lengthwise first, then slice.
Sliced fresh tomatoes-slices halved or quartered
Chopped green pepper
Chopped sweet onion
Grated cheddar cheese
Grated Parmesan
Garlic salt

Prepare a second layer same as above.

Top the casserole with those small "cocktail rye" bread slices that come in the long skinny package. Usually found near the deli. Cut each square cocktail rye slice in half diagonally, and arrange in top of the casserole. Pour melted butter over all - about 1/2 cup.

Cover with foil and bake 375 for about 30-40 minutes or until bubbly. Remove foil and continue baking about 10 minutes or until the cocktail rye is crisp. The combination of flavors is soooo good.