"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini/Yellow Squash/Tomato Bake Recipe

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This recipe for Zucchini/Yellow Squash/Tomato Bake, by , is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
1 chopped onion
2 to 4 cloves garlic chopped
1 cup bread crumbs
1/4 cup parmesan cheese
1/4 cup fresh chopped parsley
8 oz.or 2 cups mozzarella cheese shredded
1 medium zucchini sliced
1 medium yellow squash sliced
2 large tomoatoes sliced
1 tsp. dried basil
pepper

Directions:
Directions:
Saute onion and garlic in 2 Tbsp. oil until tender. Add bread crumbs and cook 2 more min. Remove from heat and stir in 2 Tbsp. Parmesan cheese and parsley. Spread on bottom of 13 x 9 greased dish. Sprinkle with mozzarella cheese. Spread yellow squash and zucchini overlapping in alternating rows. Layer tomatoes on top. Brush with olive oil, sprinkle with basil, parsley and parmesan cheese. Cover with foil. Bake at 350 deg. for 20 min. Remove foil and cook for 20-30 min.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
A summer favorite thanks to Louise

 

 

 

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