Summer Squash Casserole
You can see more at The Realistic Housewife
You Will Need:
-Cutting Board
-Peeler
-Knife
-Large Mixing Bowl
-Small Mixing Bowl
-Fork
-Baking Sheet
-Aluminum Foil
-Baking Dish
-Non-Stick Spray
Ingredients:
-4-6 Yellow Summer Squash
-1 Zucchini (had it on hand, don't worry about it - if you have other squash, use what you have on hand)
-Couple Handfuls of Garden Onions (green onions or scallions or 1/2 of a large onion chopped in chunks)
-1 Large Tomato (I used a couple handfuls of cherry tomatoes from the garden)
-4 Cloves Garlic
-Handful Fresh Basil
-6 Sprigs of Thyme
-1 Tablespoon Olive Oil
-2 Slices Whole Wheat Bread
-Ice
-1 Egg
-1 Cup Cracker Crumbs (or croutons or stuffing or potato chips, anything works)
-1 Tab of Butter
-Salt and Pepper
Directions:
-Preheat oven to 425 degrees
-Wash and peel vegetables
-Cut into thin slices, set tomatoes aside
-Wash and chop fresh herbs
-If using large onion, chop into chunks
-Mince garlic if you prefer, or cut into quarters
-Mix together everything but tomatoes in large bowl, add a touch of salt and pepper and drizzle with oil
-Bake for 25 minutes
-Turn oven down to 350 degrees
-Soak bread in ice water and wring out (sounds weird, I know)
-Chop bread into small pieces
-Beat egg with fork
-Mix all together in bowl
-Pour into baking dish and top with crumbs and tomato slices
-Bake for 20 minutes