Ingredients
-
6
-
3
-
3
-
1
-
1/4
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1/3
-
-
-
-
Directions
Summer Squash and Tomatoes,Another recipe from the old plastic bag my mother handed me when she moved to a retirement home this summer. This one I remember! Very good. We always had a large garden out back and this is a good casserole to use when it explodes.,This was really good! I didn’t use the dill or tarragon but used fresh basil instead – we really enjoyed this dish & I’ll prepare it again.,I LOVED this! used zucchini, because that’s what is available over here and I’m always trying to find new ways to use it. I’m sure I’ll be making this again! Thanks! Made for Aussie/Kiwi Swap #20.
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Steps
|
1
Done
|
Heat Oven to 400f |
|
2
Done
|
Combine Squash, Tomatoes and Onions in Pot, Cover With Water and Parboil For 5 Minutes. |
|
3
Done
|
Remove from Heat and Drain. |
|
4
Done
|
Heat Garlic in Olive Oil in Large Skillet. |
|
5
Done
|
Add Tomatoes, Onion and Squash Slices and Simmer Until the Onion Slices Become Transparent, About 5 Minutes. |
|
6
Done
|
Transfer the Mixture to a 6 Quart Casserole Dish. |
|
7
Done
|
Add Bouillon, Salt and Pepper. Bake For 1 Hour or Until Squash Is Tender. |
|
8
Done
|
Stir in Dill and Tarragon. |
|
9
Done
|
Sprinkle Top With Parsley. |
|
10
Done
|
Return to Oven and Bake 10 Minutes More. |
