Squash and Zucchini Casserole You Have To Try

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Squash and Zucchini Casserole

"Here's a vegetable casserole that's fantastic as a summer time meal. You would possibly want to place a cookie sheet or something underneath this dish as it bakes, as it occasionally bubbles over."

Ingredients :

2 medium yellow squash
2 huge zucchini
1 Vidalia onions, thinly sliced
2 big tomatoes, sliced
2 cups grated Romano cheese
half of cup butter, divided
salt and pepper to flavor

Instructions :

Prep : 20M	Cook : 5M	Ready in : 50M

Preheat oven to 375 ranges F (one hundred ninety degrees C).
Cut the zucchini and squash into long, skinny layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and upload pats of butter between every layer of veggies, and season every layer with salt and floor black pepper to taste.
Continue this layering technique till all the veggies are used up and pinnacle this off with the ultimate butter and cheese.
Cover and bake at 375 degrees F (a hundred ninety stages C) for 20 to 30 minutes, or till greens are to preferred tenderness and cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it evenly, and make clean-up less complicated.

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