The first one uses both zucchini and tomatoes. It is a simple vegetable dish that goes great with grilled meats or poutlry.
Tomato Zucchini Casserole
11/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. In large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Fresh Tomato Salad
This salad has fresh tomato, cucumber, onion, green pepper and herbs.
In large bowl, combine tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.
***************
Squash, gooey cheese and crunchy crackers make this a tasty side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Yellow Squash Casserole
4 Cups sliced yellow squash
1/2 Cup chopped onion
35 buttery round crackers, crushed
1 Cup shredded Cheddar cheese
2 eggs, beaten
3/4 Cup milk
1/4 Cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 Tablespoons butter
Preheat oven to 400 degrees F. Place squash and onion in large skillet over medium heat. Pour in small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
**************
Here's a quick and easy recipe for acorn squash.
Acorn Squash Bake
1 medium acorn squash, halved and seeded
1 Tablespoon butter
2 Tablespoons brown sugar
Preheat oven to 350 degrees F Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.