Summer Tomato Casserole

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Summer Tomato Casserole

 

1/3 cup olive oil

half a large red onion, sliced thick

2 large meaty tomatoes, sliced thick

salt and freshly ground black pepper

1/3 cup chopped fresh basil

4 garlic cloves, thinly slivered

2 small zucchini, finely diced

1 small yellow squash finely diced

3 tablespoons freshly grated Parmesan cheese

 

Preheat oven to 350 degrees. Coat an 8 by 6 inch baking dish with 2 tablespoons

of the oil. Line bottom of dish with onion slices. Top with half of the tomato

slices, a little salt and pepper and half of the basil. Insert half of the

garlic slivers into tomatoes. Drizzle with half of the remaining oil.

Add another layer of tomato slices (you may not need all of the second tomato),

salt and pepper, basil and garlic. Scatter diced zucchini over the top. Drizzle

with the remaining oil and dust with Parmesan. Cover and bake 35 minutes. Cool

slightly before serving. Makes 4 servings.