Something different to do with ALL that yellow summer squash and zucchini that just keeps coming! Quick and easy to prepare! Make a great side dish to many of your summer BBQ favorites, or as a main dish on a hot evening, served with a fresh green salad and some crusty, whole grain bread!
Slice all vegetables and set aside. Slice squashes & tomatoes about 1/4-1/2" thick. Onions should be very thinly sliced.
In a large, oven safe casserole dish or 13x9 baking pan (Bottom and sides sprayed with non-stick cooking spray)begin layering (lasagna style), first squash, then tomatoes, then onions, then 3 strips of bacon.
Sprinkle with a pinch of the dried parsley, then a couple of Tbs. of the grated cheese. Salt and pepper to taste, being careful not to over salt as the bacon will add saltiness as well.
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.
Uncover and top with French's onions. Bake an additional 5-8 minutes until top is golden brown. Cut into squares with a sharp knife for easy serving.
* 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.
**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"