Squash and Zucchini Casserole

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Shredded

  2 cup or 160g

• Squash

  Summer, all varieties, raw

  2 medium or 392g

• Onions

  Raw

  1 medium or 110g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Butter

  Unsalted

  ½ cup or 114g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 large or 328g

Directions

1. Thinly slice the onion and tomatoes.
2. Preheat the oven to 375°F.
3. Cut the zucchini and squash into long, thin slices. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion, and tomatoes. Sprinkle with cheese and add pats of butter between layers. Season each layer with salt and pepper to taste.
4. Continue layering until all vegetables are used. Top with remaining butter and cheese.
5. Cover and bake for 20 to 30 minutes, or until vegetables are tender and cheese is melted and bubbly.

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