Squash and Zucchini Casserole You Have To Try

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Squash and Zucchini Casserole

"Here's a vegetable casserole it is notable as a summer time meal. You might need to place a cookie sheet or some thing under this dish because it bakes, as it sometimes bubbles over."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 5M	Ready in : 50M

Preheat oven to 375 degrees F (190 stages C).
Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and upload pats of butter among each layer of veggies, and season each layer with salt and floor black pepper to taste.
Continue this layering system until all the vegetables are used up and top this off with the remaining butter and cheese.
Cover and bake at 375 degrees F (a hundred ninety stages C) for 20 to 30 minutes, or till vegetables are to desired tenderness and cheese is melted and bubbly.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook it flippantly, and make easy-up less complicated.

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