Squash and Zucchini Casserole

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Romano cheese

  2 cup, grated or 200g

• Squash

  Summer, all varieties, raw

  2 medium or 392g

• Onions

  Raw

  1 medium or 110g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Butter

  Unsalted

  ½ cup or 114g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 large or 328g

Directions

1. Thinly slice onion. Slice tomatoes evenly.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
4. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
5. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Similar Foods

• Roasted Parsnip and Zucchini
• Sausage and Egg Casserole
• Squash and Spinach Salad with Almond Dressing
• Crisp Potato and Bacon Casserole
• Thai Red Curry with Butternut Squash and Chickpeas
• Pappardelle with Squash, Mushrooms, and Spinach