"Mrs. G." has asked for my summer squash recipe in the prior post so I am happy to submit it here.
For lack of a better name, this dish has always reminded me of August when the squashes are large and plentiful and the tomatoes are big, ripe and really red. It has been a staple--and often a main dish--at summer gatherings from my kitchen for over 25 years since my one of my best friend's mothers (from Akron, Ohio--thank you Mrs. Lewis!) gave me the recipe in 1978. It is a great way to get rid of overgrown zucchini but works just as well with smaller, less seedy squash, too. It is easy, cheesy and delicious. With the abundance of shredded cheeses on the market now, too, in endless variations, it is fun to try different varieties (I find a combination of Monterey Jack and mozzarella is the best). It is very satisfying and I believe will work for most low-carb or vegetarian lifestyles, too. [My mother used to make a complete meal by adding a layer of cooked ground turkey but I like it all-vegetable.]
- 2-4 medium-large summer squash (combination zucchini, yellow squash or what have you)
- 1 large yellow onion (or several medium)
- 2 large vine-ripened tomatoes (any kind will do)
- 1 16 oz bag shredded mozzarella (or cheese of choice: Italian combinations work well, so does 8 oz of one kind and 8 oz of another)
- 1 package of sliced mozzarella (enough to cover a 9x13 pan)
1. Take a 9x13 baking dish, or lasagna pan, and butter moderately.
2. Slice equal parts zucchini and yellow summer squash, not too thin and not too thick.
3. Slice large onion, not too thin and not too thick. (Or, several medium-sized)
4. Silce 2 large beefsteak or comparable ripe tomatoes, not too thick and not too thin.
5. Starting with a layer of squash on the bottom, alternate layers of squash, onion, shredded cheese, squash, onion, shredded cheese, squash, ending with tomato layer on top. If desired, use fresh ground pepper and fresh herbs in between layers, too. Also, if you have enough tomatoes you can put a middle layer of tomatoes in between one of the squash-onion-cheese layers.
6. Put sliced mozzarella over the top layer of tomatoes (you can also use another few cups of shredded cheese).
7. Bake at 350-375 for approximately 45 minutes until bubbly, The thicker the squash the longer the cook time. The whole casserole will compact a bit.
8. Let sit for 10 minutes or so: it will cut easier when a bit cooler.