For the last 12 years or so, no summer has been complete without making this easy and delicious casserole. It requires few ingredients, exact proportions aren’t needed and it comes together in no time at all. In addition, it makes fantastic leftovers!
Next time you have some extra summer squash and tomatoes, give this a try. Using fresh produce from either your garden or the farmers market will make it even better.
Served with some fresh crusty bread it is hard to beat!
This recipe can be made vegetarian (with eggs and a little cheese) or vegan (every bit as tasty!), depending on your preferences.
Here is the recipe:
- 2 to 3 zucchini, cut into half moons
- 2 to 3 yellow summer squash, cut into the same size as zucchini
- 1 large onion, coarsely chopped
- lots of minced garlic
- 2 red bell peppers, cut into bite size pieces
- 3 or 4 large tomatoes, cut into chunks
- olive oil
- salt and freshly ground pepper
- 1 to 1/2 cups grated cheese (I used some pepper jack)
- 2 eggs, lightly beaten
- fresh chopped herbs, like basil or oregano
- Panko bread crumbs (these are Japanese and are extra crunchy, but regular ones are fine too)
Preheat the oven to 350°.
Heat an ovenproof deep pan, add a little olive oil and the onions.
When nicely colored and soft, add garlic, a pinch of salt and cook a few more minutes.
Add the bell peppers, sauté a couple of minutes.
Add all the squash and sauté another few minutes.
Add the tomatoes, fresh herbs and a little more salt and pepper if needed. Continue to cook on medium heat for a few more minutes.
Turn off the heat and sprinkle the cheese and eggs if using over the top.
Mix it gently and cover the top with the bread crumbs.
Bake for about 30 minutes.
Turn on broiler and broil briefly until breadcrumbs turn a bit brown and crispy.
Keep a close eye on it though, because it can go quickly from nicely browned to burnt!
Let it rest on the counter for a few minutes and serve with a slice of crusty bread to sop up all the juices.