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Garden Squash and Green Tomato Bake

In Do-it-Yourself on June 16, 2013 at 9:50 pm

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For tonight’s dinner, I made a veggie side dish using a beautiful yellow squash, a green tomato, a few grape tomatoes, and herbs straight from my garden!

I sliced the squash and veggie into discs and chopped up the herbs (I had basil, marjoram, oregano, thyme, flat-leaf parsley, and small chives in my garden so I just picked up a few sprigs each), and preheated my oven to approximately 325, but I think 350 degrees F would be fine.

In another small bowl, I crumbled up some crackers and heel-ends of bread. In a shallow baking pan, I placed a layer of crumbs down and a layer of veggie disks. I then seasoned disks with kosher salt, pepper, and sprinkled with garlic powder (you can use fresh chopped garlic if you’d like), and some of the chopped herbs. Some olive oil was drizzled after arranging a layer.

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I had a big block of aged Vermont white cheddar, so I shaved some of the cheese and placed it on the disks as well. I kept alternating layers of squash disks, herbs, crumbs, cheese, and tomato disks, crumbs, cheese and drizzling olive oil until finished and put the few ripe grape tomatoes I had on top. I placed my baking dish into the oven for about 25 minutes. The cheese had bubbled up.

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Without the standard butter and milk (extra fat and sometimes squishy gloppiness) that casseroles usually have, I could still taste the squash and the sweet-tart flavor of green tomatoes, yet they still had some bite to it; the herbs and bit of cheese just brought out the flavors. I will definitely make this again!

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