Squash and Tomato Casserole

Ingredients

• 4 slices of bacon
• 3 to 4 small to medium summer squash, sliced about 1/4" thick*
• 1 Vidalia or other sweet onion, coarsely chopped
• 2 to 3 tomatoes, coarsely chopped
• Garlic salt
• Kosher salt and freshly cracked black pepper
• 2 cups of shredded cheddar
• Panko bread crumbs
• Olive oil, to drizzle
• Chiffonade of fresh basil, for garnish, optional

Instructions

Preheat oven to 350 degrees F. Cook the bacon till crisp and set aside. Once cooled, chop it.

You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.

Bake uncovered, at 350 degrees F for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.

Cook's Notes: Use yellow straight and yellow crookneck, zucchini and yellow or golden zucchini squash.

*Courtesy of Deep South Dish