SUMMER SQUASH CASSEROLE

Summer Squash Casserole image

Categories Squash Vegetable Casserole/Gratin Dinner Bake

Number Of Ingredients 11

Ingredients

3 2 medium Zucchini, sliced 1/2 inch thick
3 2 medium Yellow Squash, sliced 1/2 inch thick
1/2 1/2 of a Red Onion, sliced
1 cups Parmesan Asiago Cheese
1 package Pesto, one package prepared
3 5 medium Tomatoes, sliced
1 tablespoon Cilantro, dry
1 tablespoon Basil, dry
1 tablespoon Dill, dry
1 teaspoon Salt
1 teaspoon Black pepper, ground

Steps:

1. Preheat oven to 400. Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the zucchini slices, 1/2 cup of cheese, 1/2 of the red onion slices, 1/2 of the herbs, and 1/2 of the salt and pepper.
2. Repeat above step, ending with sliced tomatoes on top.
3. Place a large piece of foil over the pan to seal.
4. Bake at 400 for 35-40 minutes, until squash is tender but not overcooked (use a fork to test if it is soft, but do not over cook).
5. Remove foil; let sit for 10 minutes before serving.

*** Explore more Summer Squash Casserole Recipes »

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