Vegetarian

Summer Squash and Tomato Casserole is for Dinner.

Summer Squash and Tomato Casserole takes 10 minutes to prepare.

Summer Squash and Tomato Casserole takes 30 minutes to cook.

Summer Squash and Tomato Casserole makes 4 servings.

The ingredients for Summer Squash and Tomato Casserole are:

1 Tbs. butter or margarine
1/2 to 3/4 cups fresh breadcrumbs
1 Tbs. finely chopped parsley
1 Tbs. Olive or Avocado Oil
1 small yellow onion, chopped (1 cup)
3 c yellow crookneck squash, diced
2 cups cherry tomatoes
1 clove garlic, minced (1 tsp.)
? cup grated Swiss or Gruy?re cheese

Here is how you make Summer Squash and Tomato Casserole:

1. Preheat oven to 350?F. Spray 9-inch square baking dish with cooking spray.2. Heat butter in skillet over medium heat until melted. Pour butter over breadcrumbs in bowl. Stir in parsley.3. Return skillet to burner, add oil, and increase heat to medium-high. Add onion, and cook 7 to 9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user RACHELHOPE13.

The nutritional information for Summer Squash and Tomato Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 217.8

• Total Fat: 11.6 g
• Cholesterol: 22.6 mg
• Sodium: 174.3 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 2.5 g
• Protein: 7.5 g