Squash Tomato Casserole
- 1 1/2 lb. zuchinni
- 1 1/2 lb. yellow summer squash
- 1 large tomato
- 1/2 C. Italian bread crumbs plus extra at end
- 1/8 lb. butter
Preheat oven to 350 degrees. Spray cassarole with non stick spray. Using a mandoline, slice both zucchinni and yellow squash thinly. Repeat with tomato. Alternate layers of squash down long side of dish. Start a second row when finished. Continue layering down side of dish allowing rows to overlap slightly until through. Place tomato slices on top of squash, but do not layer the tomato.
When finished, melt butter in small pan and mix the breadcrumbs in. Spoon the breadcrumbs sparsely over the top. Take a little extra breadcrumb from can and sprinkle lightly over the entire cassarole. Place in oven and bake for about 20 minutes. Remove from oven and serve. Use spatula in order to maintain the shape of the rows when placing on the plate.