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