squash and tomato cassarole
(1 RATING)
This is a recipe that was my dad's years ago. I made some slight changes to it and he totally approved of them!
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prep time
30 Min
cook time
45 Min
method
---
yield
4 serving(s)
Ingredients
- 1 medium zuchini, peeled and sliced medium
- 1 medium yellow crooked neck squash, peeled and sliced medium
- 1 medium red onion, sliced thin
- 2 medium tomatoes, sliced medium
- 1 medium red pepper, cored and sliced thin
- 1/2 tablespoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1 tablespoon butter
- 1/4 cup cold water
How To Make squash and tomato cassarole
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Step 1Preheat oven to 300F. Spray 1.5qt cassarole dish with cooking spray.
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Step 2Peel and slice the squash; set aside. Slice the onion; set aside. Slice the tomatoes and set aside. Core and slice the pepper thinnly and set aside.
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Step 3Place herbs and spices in a small bowl and mix thoroughly.
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Step 4Layer the vegetables. Start with the onion. Layer half the onion on the bottom of the dish, followed by half the zuchini, half the tomatoes, and half the crook neck squash. In between each layer of vegetables, sprinkle the herbs and spices lightly. Repeat the process until all the ingredients are in the dish. Add the water and place the butter on top of the vegetables.
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Step 5Cover and cook for 30mins. Remove cover and finish cooking until the vegetables begin to brown slightly. Remove from oven and allow to set for five minutes before serving.
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