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SUMMER SQUASH AND CHERRY TOMATO CASSEROLE WITH CHEESY BACON CRUMBS

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Ingredients

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

1 large onion, chopped

1 tablespoon + ½ teaspoon 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

Instructions

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!!

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