Squash, Tomato, and Onion Casserole Recipe
Ingredients
| Zucchini - 2 medium (about 5 oz each), cut into 1/2-inch-thick slices | ||
| Yellow straightneck or crookneck squash - 1 medium (about 5 oz), cut into 1/2-inch-thick slices | ||
| Tomato - 1 medium, cut into 8 slices | ||
| Onion | 1 Medium | |
| Margarine | 2 Teaspoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Parsley | 1 Tablespoon, chopped | |
| Basil leaves | 1/2 Teaspoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
GETTING READY
1) Preheat oven to 350°F.
MAKING
2) In a shallow 1/2 quart casserole, place a layer of slightly overlapping zucchini and yellow squash slices.
3) Then place the tomato slices and top with the onion rings.
4) Dot the vegetables evenly with margarine and sprinkle with rest of the ingredients.
5) Bake in the preheated oven for 25 to 30 minutes until the vegetables are tender.
SERVING
6) Serve immediately on individual serving plates.
1) Preheat oven to 350°F.
MAKING
2) In a shallow 1/2 quart casserole, place a layer of slightly overlapping zucchini and yellow squash slices.
3) Then place the tomato slices and top with the onion rings.
4) Dot the vegetables evenly with margarine and sprinkle with rest of the ingredients.
5) Bake in the preheated oven for 25 to 30 minutes until the vegetables are tender.
SERVING
6) Serve immediately on individual serving plates.
Chef
