Tomato, Squash and
Onion Casserole
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25-30 minutes Serves: 8
In September, tomatoes and yellow squash are in season. That means they are the most affordable and the most delicious. This dish is good served hot.
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Ingredients
1 Tbsp olive oil
2 tsp minced garlic
3 small onions, sliced
1 tsp salt
1/2 tsp freshly-ground pepper
1 Tbsp each fresh thyme, oregano and basil (or 1 tsp each, dried)
1 medium zucchini, washed, cut into thin slices (about 1/2 pound)
1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)
6 fresh plum tomatoes, cut into medium slices
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Preheat oven to 400 degrees F.
- sauté onions and garlic in 1 Tbsp oil over medium heat, until onions are tender and browned. Place in oven-proof dish and season with half the salt, pepper and herbs.
- Arrange zucchini on top of onions, then place a layer of yellow squash next with a layer of tomatoes. Sprinkle with rest of herbs, salt, and pepper.
- Bake, covered, for 25-30 minutes.
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Nutrients per serving
1 cup
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| Calories |
56 |
Saturated Fat |
.3 g |
Iron |
1.1 mg |
| Protein |
2 g |
Cholesterol |
0 mg |
Calcium |
31 mg |
| Carbohydrate |
9 g |
Vitamin A |
80 RE |
Sodium |
301 mg |
| Total Fat |
2.2 g |
Vitamin C |
25 mg |
Dietary Fiber |
3 g |
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Fall is a great time of year to take a trip to a farm stand, local farmers' market or farm. Try new varieties of squash or pumpkins. Go apple picking at a farm or choose your apples at a market and try different types.
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