Summer Squash Casserole
2 tablespoons olive oil
10 medium summer squash, sliced ¼ inch thick
2 medium red onions, thinly sliced
Salt and freshly ground pepper to taste
Fines herbes or your favorite blend of salad herbs to taste
10 ounces sharp Cheddar cheese, sliced ¼ inch thick
8 ounces Havarti, Monterey Jack, or Swiss cheese, sliced ¼ inch thick
1. Preheat the oven to 375°F.
2. Brush a 10-inch round casserole or soufflé dish with the oil. Arrange a
layer of summer squash slices evenly in the bottom of the casserole. Top
with a layer of onion and sprinkle with salt, pepper, and herbs. Dot with
slices of Cheddar cheese. Repeat the layers, alternating the Havarti and
Cheddar. Finish with a layer of cheese. Cover the casserole with aluminum
3. Bake for 35 minutes. Remove the foil and continue to bake until the
squash is tender and the cheese is bubbly and browned, about 30 minutes.
Let stand 5 minutes before serving.