Squash Casserole

Name: Squash Casserole
Ingredients: 1 large zucchini squash, peeled and sliced in 1/4 inch thick rounds; 4 medium gold potatoes, peeled and sliced in 1/4 inch thick rounds; 2 medium peppers (mild to hot), seeded and sliced (optional); 16 ounce ready to use diced tomatoes with juice; 1 cup Pecorina Romano cheese, grated; 1 cup dry Italian style bread crumbs; Salt and pepper; Butter; Additional Romano cheese for serving; Crushed red pepper flakes for serving

10 ingredients

2 steps

Ingredients

1 large zucchini squash, peeled and sliced in 1/4 inch thick rounds
4 medium gold potatoes, peeled and sliced in 1/4 inch thick rounds
2 medium peppers (mild to hot), seeded and sliced (optional)
16 ounce ready to use diced tomatoes with juice
1 cup Pecorina Romano cheese, grated
1 cup dry Italian style bread crumbs
Salt and pepper
Butter
Additional Romano cheese for serving
Crushed red pepper flakes for serving

Directions

1

Dot the bottom of a 2-quart casserole dish with thin slices of butter. Pour in the juice from the canned tomatoes. Place an overlapping layer of potatoes, squash, peppers (if used), salt and pepper, tomatoes, Romano, and breadcrumbs. Dot once again with thin butter slices. Repeat with another layer of potatoes, squash, peppers, salt and pepper, and tomatoes. End with the tomatoes. Bake at 400 degrees for 45 minutes. Remove from oven and add a layer of Romano cheese and breadcrumbs. Top with slices of butter. Return to oven and bake for 15-30 minutes, until topping is browned and vegetables are tender. This is a classic Italian peasant dish and is best served with crusty Italian bread and a nice Chianti. Pass the Romano and peppers. Makes 3-4 servings.
2

NOTE: In the summer when my herb garden is plentiful, I mince fresh garlic, basil, oregano, and parsley together and sprinkle between the two layers of vegetables.