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SUMMER SQUASH & TOMATO CASSEROLE

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Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American, Southern
Servings 5

Ingredients
  

  • 4 Tbsp {1/2 stick}, unsalted butter
  • 1 small Vidalia or other sweet onion finely chopped
  • 4 medium yellow summer squash cut into 1/4″ slices
  • 1/2 pint yellow cherry tomatoes
  • 1/2 cup grated fresh Parmesan cheese
  • 1/2 cup grated Manchego cheese~ this is THE SECRET to this dish!
  • 1 cup fresh bread crumbs or panko
  • 2 large eggs lightly beaten
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Melt butter in a large skillet over medium high heat. Skim off 2 Tablespoons and set aside.
  • Add onion and cook until softened but not brown, about 5 minutes.
  • Add squash, stir well, cover and cook about 7-8 minutes until soft but not brown.
  • Transfer to bowl and let cool for a few minutes.
  • Stir in Parmesan cheese, 1/4 cup of the manchego, 1/2 cup of the breadcrumbs.
  • Stir in the eggs, salt and pepper and transfer mixture to a buttered 8X8 baking dish.
  • Cover and refrigerate at this point if desired.
  • In a small bowl, combine the remaining manchego, bread crumbs, and reserved melted butter. Toss with a fork to combine and sprinkle over the top of casserole.
  • Bake at 350 degrees for 30 minutes {longer if dish is cold} until top is crisp and golden and a knife inserted in the center comes out clean. Serves 4-6
Keyword squash and tomato bake, squash casserole, summer squash, yellow squash