Easy Squash CasserolePosted by in Food
I haven’t been posting as much as I’d like, but I am expecting to get back on track next week once school starts and my days are my own. I have so many posts in my head from our trip that I will get to. I also have to admit I’ve been feeling really uninterested in cooking. Usually I come home from a trip excited to be in my own kitchen again, able to make exactly what I want. This time I just came home tired. I’ve been making really simple dinners lately, mostly because I can’t get to the kitchen before 5 or 5:30. The only thing saving me at this point is the CSA produce. It’s an automatic infusion each week of veggies that I then try to use up.
Last night I made this simple squash casserole from this week’s CSA produce. It’s a recipe I learned from my mom. It’s incredibly easy to pull together.
- 1 small onion, thinly sliced
- 1 small yellow squash thinly sliced
- 1 small zucchini thinly sliced
- 1½ large tomato thinly sliced
- salt and pepper
- ½ teaspoon Italian herbs (dried but you can absolutely chop up some fresh)
- beef broth
- ¾ cup shredded mozzarella
- Preheat the oven to 400 degrees. Spray an 8x8 glass baking dish. Layer in half the onion, squashes and tomato. Season with salt and pepper and half the herbs. Layer the rest on top, add more salt and pepper and the rest of the herbs. Pour in enough beef broth to come halfway up the dish. Sprinkle the cheese on top and cover with foil. Bake for an hour and a half, until the squash is tender. Drain off as much of the beef broth as you can. Serve.
- Note: You can use vegetable or chicken broth if you prefer, but I like the flavor the beef broth gives.
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