Saturday, July 3, 2010
Cheesy Squash & Tomato Casserole + Farmer's Market!
Here are a few photos from the day...I had a blast taking pics!:
The very first thing that I bought were some gorgeous red Slocomb tomatoes. For those of you not familiar with a little place called Slocomb, AL...Well, they grow the very finest tomatoes you'll ever put in your mouth. There's even a Slocomb Tomato Festival to celebrate the harvest!
The second thing that I purchased was some yummy yellow squash...Brad's favorite! This Cheesy Squash & Tomato Casserole was the first result of today's adventure (the second dish is baking in the oven right now...stay tuned for that recipe later!). And I have to say...WOW! The flavors of the fresh tomatoes and squash were simply fabulous. The freshness of them, combined with the cheese was just perfection. I made a few changes to Paula Deen's original recipe, which I've included below.
Bon Appetit...And please go support your local farmers!***
Cheesy Squash & Tomato Casserole
Source: Adapted from Paula Deen's Cheesy Squash Casserole
1 tablespoon vegetable oil
4 medium yellow summer squash, thinly sliced
2 large tomatoes, diced
1 tablespoon butter
1 1/2 cups shredded mozzarella cheese
1/2 cup mayonnaise
Salt and freshly ground black pepper
1 cup fresh bread crumbs (Pulse 3 slices white bread in a food processor until you have small crumbs)
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash and butter until soft. Transfer to a bowl and stir in the mozzarella and mayonnaise. Add the fresh tomatoes and stir until well combined. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the bread crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.