Image By Boston Organics
3-4 yellow squash1-2 large white onion3 large ripe tomatoes
1 C cheddar cheese, shredded (more if you want it extra cheesy)
Olive oil
Salt and black pepper
Preheat oven to 350 degrees. Oil a casserole dish.
Slice onions into thin rings and sauté in olive oil until translucent, but not brown. Slice yellow squash into thin round slices. Slice tomatoes to same thickness.
Into the casserole dish, layer the following:
- Yellow squash (do not overlap)
- Thin layer of sautéed onions in olive oil
- Tomatoes, a little more sparsely than squash
- A sprinkling of cheese
- Salt and black pepper to taste
Repeat layers, aiming for 3+ total layers in all.
Sprinkle remaining cheese on top. Add salt and pepper. Bake in oven for about 45 minutes or until bubbling and cheese is starting to brown. (Squash should be translucent.)
Cool slightly, then serve.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 17 of 2015.