SUMMER SQUASH AND CHERRY TOMATO CASSEROLE WITH CHEESY BACON CRUMBS

SUMMER SQUASH AND CHERRY TOMATO CASSEROLE WITH CHEESY BACON CRUMBS

 

10 cups of summer squash or zucchini, cut into bite size coins or half moons 

1 large onion, chopped

1 Tbs. + ½ tsp. salt divided

½ teaspoon black pepper

2 cups cherry or grape tomatoes, cut in half

½ cup parmesan cheese

1 cup panko breadcrumbs

¼ cup flat leaf parsley, chopped 

1 cup shredded Swiss cheese (Gruyere or Jarlsberg)

¾ cup bacon, cooked and chopped (do not overcook as it will cook again in the oven)

1 ½ cups heavy cream

 

Preheat oven to 375 degrees.

 

Place the squash and onions in a large pot and cover with water.  Add the 1 tablespoon of salt and bring to a boil.  Cook until tender when pierced with a fork, about 10 minutes. Drain well in a colander.

 

Spray a 9” x 13” baking dish with non-stick spray.  Spread the squash and onions in an even layer in the baking dish and season with the remaining ½ teaspoon of salt and the black pepper.  Top with the tomatoes and then parmesan cheese.

 

Combine the panko, parsley, and shredded Swiss cheese in a small bowl and spread over the top of the casserole and then sprinkle the chopped bacon.  Pour the heavy cream even over the whole dish.  

 

Bake for 35-45 minutes until hot, bubbly, and lightly browned on top.  Devour!!

pinterest.JPG

Sides

© 2018 by PAMELA GELSOMINI, LLC