Wednesday, August 14, 2013

Summer Squash Casserole

Serves 6

1 medium zucchini, sliced 1/2 inch thick
1 medium yellow zucchini, ribbons
Fresh cilantro or basil or dill, chopped (or all 3)
2 cups cheese
3/4 cup pesto
1/2 red onion, sliced
3 medium tomatoes, sliced
Salt and pepper
Opptional: 2-4 cups rotisserie chicken, or tofu sausage, chopped

Preheat oven to 400. Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the chopped chicken, 1/2 of the zucchini ribbons (use a potato peeler to make these), 1 cup of cheese, 1/2 of the fresh herbs, and salt and pepper. Repeat above step, ending with sliced tomatoes on top. Place a large piece of foil over the pan to seal. Bake at 400 for 35-40 minutes, until squash is tender but not overcooked. Let sit for 10 minutes before serving.


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