Fresh summer squash tomato bake

4 servings

Ingredients

Quantity Ingredient
2 mediums Summer squash; slice thick
2 mediums Tomatoes;peel,slice thick
1 small Onion; chopped -OR-
1 tablespoon Dried minced onion
2 cups Cheddar cheese; grated
1 pack Brown gravy mix -OR-
3 tablespoons Cornstarch mixed with
3 teaspoons Bullion granules
1 teaspoon Dry dill weed -OR-
1 each Head fresh dill; minced
2 eaches Garlic cloves; minced

Directions

Combine gravy mix, (or cornstarch/bullion) onion, dill and garlic.

NOTE: You need the sauce thickening capabilities because of the amount of moisture created by the squash and tomatoes as they cook.

Do not add extra moisture as with prepared sauce, and make sure you bake it without covering the baking pan in order for excess moisture to evaporate during baking.

Layer summer squash on bottom of baking dish.

Sprinkle seasoning mixture over squash.

Layer grated cheese over seasoning mixture.

Top with layer of sliced tomatoes.

Bake, uncovered at 350 degrees F for 1-½ hours, or until squash is as tender as you prefer.

Makes 4 servings (Although there were no leftovers after 3 of us got through with it!)

Source: Dorothy Flatman's kitchen 1995 Submitted By DOROTHY FLATMAN On 09-06-95

Related recipes