Vegetarian Categories
Summer Squash Casserole
Ingredients:
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
Directions:
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 foil.
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.
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
Directions:
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 foil.
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.