Friday, June 6, 2014

Layered Squash and Tomato Casserole

It's pretty hard to believe that I have made this dish TWICE in the past seven days. It really is that good. It's extremely easy to make, and I consider it a revelation in culinary simplicity. It takes almost no time to prepare, but needs to sit in the oven for a little while. It is delicious! Not to mention, it is topped with bacon and cheese. The grease from the bacon slips through the layers of vegetables and creates the ultimate savory dish, perfect for any day of the week.

Layered Squash and Tomato Casserole

3 large summer squash (any variety)
2 large tomatoes
1 medium onion
3/4 pound sliced and smoked bacon (preferably from a farmers' market, as those tend to have the MOST flavor)
2 cups cheese (any flavor)
seasonings (I generally like garlic, salt, and pepper, but I have also added fresh herbs)


Preheat oven to 375F. Spray the bottom of a 10" casserole dish with cooking spray. Using a mandoline, slice the squash, tomatoes, and onion on the thinnest setting that your mandoline comes with. Keep vegetables separate from one another.

Thinly Layer the bottom of the pan with squash. Season. Thinly layer the onion. Season. Thinly layer the tomatoes. Season. Repeat until all of the vegetables have been used. It should be noted that you don't need to season all layers heavily; a slight dusting will do.

Lay the bacon across the top of the squash. Bake for 1 hour 30 minutes. The liquid in the dish should be bubbling so that the squash can cook adequately.

Remove dish from oven. Carefully, drain most of the water from the dish. Top with cheese and return to oven for 15 minutes.

Serve with a slotted spoon, as there will still be liquid in the pan.

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