A squash and tomato casserole, layered in a pan with sweet Vidalia onions, bacon and cheese, and seasonings, topped with panko bread crumbs and garnished with a chiffonade of fresh basil.
Layered Squash and Tomato Casserole
Yes, I know... it's hot out, but if you don't mind turning on the oven, this is a great way to enjoy those fresh summer squash and garden tomatoes.
You could eliminate the bacon if you like (but why would you want to?!), but don't skip the panko if at all possible - it provides a wonderful crunchy contrast to the tender vegetables.
I like chopping the onion and tomatoes to make them easier to eat, but some people prefer them sliced so go with your preference. The amounts, where given, are mostly estimates - use more or less to your liking! The veggies will generate some water so use a slotted spoon to serve.
Here's how to make it.
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