“Garden Fresh Goodness”, are the words Jill Brooks chose to describe her recipe.
Jill’s Aunt Edith introduced the family to this layered goodness many years ago. When the garden overflows with fresh ripened produce, or when the neighbors start anonymously leaving bags of zucchini on your doorstep, why not try this easy to make dish?
Jill gave no definite amounts, that will be up to you, and how much you have on hand or want to make. She did say to make at least two layers of everything so the flavors will meld together.
I layered yellow squash, zucchini and then tomatoes into a greased casserole dish. Sprinkle each layer with salt and pepper, then cheese and dots of butter. Finish the top with cheese and then top it with some grated Parmesan.
Jill said to use a stronger Cheddar to give it more flavor. You can us either slices of cheese or grated cheese. I had a cheddar mixture on hand and it was delicious. I also did not have the fresh vine ripened tomatoes, just the store bought ones. I look forward to trying this after the garden begins supplying me with vine ripened tomatoes. This is a simple, yet delightful recipe. Jill says it is even better the second day, and sometimes she serves it over rice.
Garden Fresh Layered Squash Casserole
Yellow Squash
Zucchini
Tomatoes
Butter
Salt & Pepper
Cheddar Cheese
Parmesan (grated)
Slice vegetables 1/4″ thick. Layer with butter, seasonings, and cheese into a greased casserole dish. Bake at 375 for 45-60 minutes.
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