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Garden Bounty Casserole

Sheryl McGlochlin - Monday, November 07, 2011
This recipe is great because you can adjust the ingredients to what you have on hand.  

Squash
Zucchini
Onions
Tomatoes
Cheese (shredded,  your favorite)
Garlic Powder
Salt/pepper

Heat oven to 350 degrees

Scrub the squash skins

Peel if they are too thick and fibrous

Peel tomatoes by plunging them into boiling water for about 1 minute and then running under cold water. The tomato skins will slip right off

Slice all the vegetables into rounds 1/2" thick

If you really like onions, use a lot

The same with all other vegetables.  Use what you like most

Grease a baking dish (size depends on how much you are cooking)

Layer veggies and cheese, as you would a lasagna

Pile it high since it will cook down

At each layer lightly salt.  Sprinkle a bit of garlic powder on each layer of the cheese.

NOTE: I like garlic powder and not garlic salt.  You cannot control how much of each you add.

Do not salt the cheese.  

When it is done to your liking (test with a fork), remove from the oven and sprinkle the top with a last layer of shredded cheese.  Allow it to melt before serving. 

There will most likely be a large amount of liquid at the bottom, depending on the kind of squash you use.

Drain and save the juice for use in soups since the juice has plenty of vitamins and flavor.


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