Squash and Zucchini Casserole (September 6, 2006)

This is a veggie centered main dish that David chose on allrecipies.com. Here is a picture.

2 medium yellow squash
2 large zucchini
1 Vidalia onions, thinly sliced
2 large tomatoes, sliced
2 cups grated Romano cheese
1/2 cup butter, divided
salt and pepper to taste

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut the zucchini and squash into long, thin layers. Lightly grease a 7×11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
  3. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
  4. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly

Of course, I knew that while making this recipe that using only salt, pepper, butter, and cheese was not going to be enough seasoning to be interesting. So David and I added some garlic and cayenne pepper.

David: ok, i was a little skeptical. but it was great! the squash and zucchini were tasty, the tomatoes added the right touch of flavor, the romano cheese worked well…a very nice meal filled with veggie goodness. there was something adding a little too much spice to this; i probably went a little too crazy with the cayenne, but i am nothing if not a man who loves his spices! good dinner; A-.

Carla: It took a little more time than I wanted to make for just a veggie casserole, but it was good. It was actually really good. Chopping up the vegetables was a little hazardous, but I survived. I think that adding the other spices, the garlic and cayenne, really added to the taste of the  dish. I love vegetables and veggie main dishes, so this was an easy love for me. I would definitely have this again. A

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