SquashedPosted: September 4, 2011
I know it’s Labor Day and the semi-official last day of summer grilling, but it’s also high squash season, so I’m offering up this fantastic recipe from Faith Durand‘s new cookbook, Not Your Mother’s Casserole from Harvard Common Press. Faith is the managing editor of the fabulous cooking and food blog, The Kitchn, and if you haven’t checked it out yet, well click here and remedy that.
Anyway this cookbook is wonderful. It’s filled with over 200 casserole recipes; so far I’ve made two — stay tuned for number two coming soon — and they’ve both been fantastic. To me, casseroles are the non-slow cooker’s response to putting something tasty on the dinner table without making yourself crazy. You throw a few things together, toss them into a pretty dish and voila! 30-45 minutes later you have a meal. What more could anyone want? Maybe some bread, but seriously that’s it. Enjoy!
Summer Vegetable and Fresh Mozzarella Gratin
2 small yellow summer squash
2 small zucchini
4 small tomatoes
1 large red pepper, cored
2 cloves garlic, minced
3 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon fresh pepper
6 ounces fresh whole-milk mozzerella
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
Heat the oven to 375 degrees. Lightly grease the baking dish with olive oil. (I sprayed mine with PAM, my new BFF in cooking.)
Slice the squash and zucchini into half moons and coarsely chop the tomatoes and bell peppers. Stir all the vegetables and garlic together in a large bowl and toss with the olive oil, salt and pepper. Spread into a casserole dish.
Chop the mozzarella into evenly sized cubes and tuck between the vegetables. Mix the Parmesan and bread crumbs in a small bowl and then sprinkle evenly over the top of the veggies and cheese.
Bake uncovered for 45 minutes or until the top is well browned. Let rest for 10 minutes before serving.