This recipe is from the church cookbook that I got as a wedding present. I thought it was a good way to get some vegetables on the table. It also had a lot of cheese, which is always nice.
Right around this recipe we realized for certain that we are having oven problems. I knew I was having to cook everything much longer than the recipes called for to cook them. I cooked this one extra long and was worried about it burning, but the squash and zucchini were still crunchy. Jared put a little bit back in the oven for much longer, and it did soften up. We are currently working on getting the oven back to the right temperature and at least have an oven thermometer to see what temperature the oven actually is.
I admit that eating the vegetables more soft will make a difference.
There are two major notes about this recipe. 1) This recipe makes a lot of food. 2) We would have liked to add some more spices to it to give it more of a kick.
Additionally, I ran out of tomatoes and onions before I did the squash and zucchini in the layering of the ingredients. You might want 2 onions and 3 large tomatoes.
This recipe is credited to Herman Snyder.
3 yellow squash
3 zucchini squash
1 med. onion
2 medium to large tomatoes
2 c. shredded Mexican 4 cheese
2 T. olive oil
3 T. butter
salt & pepper to taste
Slice first 4 ingredients and layer as follows in a 2 1/2 in. deep buttered casserole dish (2 qt.): yellow & zucchini squash, tomatoes (salt & pepper), onions. Dot with butter; repeat layers. Drizzle with olive oil; top with cheese, bake (350 degrees) covered with tin foil for 30-35 min.; uncover and bake for an additional 20 min. Serves 6-8. Note: This is best during summer months.
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