We made last minute plans to attend a potluck housewarming party this evening. I wanted to use some of the squash from the garden, and I didn’t have time to run to the store. I threw this casserole together using the fresh squash, some herbs from the garden, some canned tomatoes from the pantry and the little bit of bread and cheese in my fridge. It exceeded my expectations. For being a healthy dish, it’s quite satisfying and would make a good light lunch. Needless to say, it will be on heavy rotation this summer.
Summer Squash Casserole
1 can of stewed/chopped tomatoes
a splash of balsamic vinegar
1/4 cup chopped basil
2 T olive oil, divided
1/4-1/2 cup of shredded parmesan
1/2 cup of chopped old bread (I used sourdough)
salt & pepper
1) Slice & bake the squash in a pan of water for 5 minutes on 350
2) Strain squash — mix with a splash of vinegar and some salt & pepper
3) Mix egg, tomato, herbs, 1 T olive oil, 1/2 of the cheese and some salt
4) Pour mixture over the squash
5) Pull bread apart/chop about crouton size. Drizzle with olive oil.
6) Top with remaining cheese. Bake at 350 for 20-30 minutes, or until bread is crispy and cheese is melted