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Tomato, Squash and Onion Casserole
Tomato, Squash and
Onion Casserole

Category: Side Dish | Serves: 8

(144 ratings)

Nutrition Information:
Calories: 56
Protein: 2 g
Carbs: 9 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 301 mg
Fiber: 3 g

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This casserole tastes great served warm - try it in the fall when squash and tomatoes are in season.
1 Tbsp olive oil
2 tsp minced garlic
3 small onions, sliced
1 tsp salt
1/2 tsp freshly-ground pepper
1 Tbsp each fresh thyme, oregano and basil (or 1 tsp each, dried)
1 medium zucchini, washed, cut into thin slices (about 1/2 pound)
1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)
6 fresh plum tomatoes, cut into medium slices
1 Preheat oven to 400 F.
2 Saute onions and garlic in 1 Tbsp oil over medium heat, until onions are tender and browned. Place in oven-proof dish and season with half the salt, pepper and herbs.
3 Arrange zucchini on top of onions, then place a layer of yellow squash next with a layer of tomatoes. Sprinkle with rest of herbs, salt, and pepper.
4 Bake, covered, for 25-30 minutes at 400 F. Serving Size: 1 cup.

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