SUMMER SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Slice all vegetables and set aside. Slice squashes & tomatoes about 1/4-1/2" thick. Onions should be very thinly sliced.
• 3. Spray a large, oven-safe casserole dish or 13x9 baking pan with non-stick spray. Begin layering (lasagna style), first squash, then tomatoes.
• 4. Next, the onions and 3 strips of bacon.
• 5. Sprinkle with a pinch of the dried parsley, then a couple of Tbsp of the grated cheese. Salt and pepper to taste, being careful not to over salt as the bacon will add saltiness as well.
• 6. Continue layering as above finishing with a top layer of squash. Usually, depending on the size of your baking dish, there will be 2 complete layers, and then the final layer of squash. Top that layer of squash with remaining grated cheese, 4 slices of bacon, a bit of parsley, and a pinch of salt and pepper. Cover with aluminum foil, or casserole dish cover, and bake in preheated oven for about 35-40 minutes, or until squash is tender when checked with a fork.
• 7. Uncover and top with French's onions. Bake an additional 5-8 minutes until the top is golden brown.
• 8. Cut into squares with a sharp knife for easy serving.
• 9. *Make sure the skins on the squash or still tender and EASILY pierced with a fingernail. If not, the casserole will not be as soft and tender when cooked.
• 10. **To make this recipe vegetarian, omit the bacon and substitute imitation bacon-flavored bits (You'll need about a half cup) for in between the layers and the top. Also, in each layer, and on top, add 2-3 tsp. of soy-based "butter" in small dabs throughout the layers and top. It just does not taste the same without a little bit of "fat".