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Squash and Tomato Casserole

Squash and Tomato Casserole

I don’t know what’s up with these funky 1970s colored cookbook images. I’ve been having an off week in my food photo shoots. I blame daylight savings time, because everything that is wrong this week is because of that. I don’t know how exactly, but let’s just go with it.

Since I’m suddenly shooting overly saturated yet muted colored shots, maybe I should whip up a canned tuna and green jell-o mold to keep the theme going.

Kidding.

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I’ve made this squash and tomato casserole twice in the past week because my husband loves veggies. Whenever we go to restaurants (this was years ago, since we never get a moment to go out anymore), he would order some kind of ravioli filled with non meats, or some kind of salad, or something green in general, while I order a meat appetizer with a main meat and a side of meat. He’s not vegetarian, since his favorite meal consists of steak, but I think he feels a bit deprived at home since I can be so meat heavy at times (according to him). And since restaurants can be sexist, they’d put the salad in front of me and the carnivore’s delight in front of him. Do they think I wanted to salad, or (worse) do they think I needed the salad?

BECAUSE BOTH ASSUMPTIONS ARE FALSE.

I used Campari tomatoes because they are the most flavor packed tomato I can get my hands on. They’ve been selling them at Costcos the past few weeks so get them while you can. I decided to make this squash and tomato casserole because whenever my husband says, “Let’s go to Costco’s” what I hear is, “Let’s spend hundreds of dollars on whatever catches my eye in that moment.” Which is why I had a giant bag of squash, a container of tomatoes, 3 lbs. of shredded cheddar cheese, 3 large wedges of cheese, 2 mozzarella logs, a container of parmesan cheese, and no meat. The heart wants what it wants, and my husband’s heart wanted to be attacked from eating gratuitous amounts of cheese, apparently.

Tomato and Squash Casserole

November 9, 2017
: makes one 9x13 casserole dish
: easy

By:

Ingredients
  • 4-5 medium zucchini (green or yellow, or both), sliced thinly
  • 6-8 medium tomatoes, sliced thinly
  • 1/4 cup panko breadcrumbs
  • 1/4 cup Italian breadcrumbs
  • 1 cup shredded cheese (any kind you’d like)
  • salt
  • pepper
  • onion powder
  • garlic powder
  • olive oil
Directions
  • Step 1 Preheat your oven to 400 degrees.
  • Step 2 Slice all your veggies into the same thicknesses. Set aside.
  • Step 3 In a small bowl, combine the panko and Italian breadcrumbs.
  • Step 4 Grease the bottom and sides of the casserole dish with some olive oil.
  • Step 5 Arrange the zucchini and tomatoes row by row, overlapping slightly. I made a pattern of squash, squash, tomato, because I didn’t want the casserole to be too wet from too many tomatoes. When the first layer of veggies are completed, sprinkle some salt, pepper, onion and garlic powder on top. Then follow it by sprinkling some cheese, and lastly some breadcrumbs. Drizzle with some olive oil. Repeat the process with a second layer, or until all the ingredients have been used up.
  • Step 6 Cover with foil and bake for 45 minutes. Ten minutes before time is up, take the foil off to let the cheese brown a bit. Serve.

 

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Instructions with Photos:

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Preheat your oven to 400 degrees.

Slice all your veggies into the same thicknesses. Set aside.

In a small bowl, combine the panko and Italian breadcrumbs.

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Grease the bottom and sides of the casserole dish with some olive oil.

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Arrange the zucchini and tomatoes row by row, overlapping slightly. I made a pattern of squash – squash – tomato, because I didn’t want the casserole to be too wet from too many tomatoes. DSC_1546

When the first layer of veggies are completed, sprinkle some salt, pepper, onion and garlic powder on top. Then follow it by sprinkling some cheese, and lastly some breadcrumbs. Drizzle with some olive oil.

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Repeat the process with a second layer, or until all the ingredients have been used up.

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Cover with foil and bake for 45 minutes. Ten minutes before time is up, take the foil off to let the cheese brown a bit.

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Serve.



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