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My Favorite Squash Casserole

Created by Kchurchill5 on October 17, 2011

2-3 medium zucchini squash, cut in thin rounds (don't cut paper thin, you want them to cook fairly quick)
3 medium summer squash (yellow squash), cut in thin rounds (don't cut paper thin, you want them to cook fairly quick)
1 medium onion, cut in half and thin sliced
1 large tomato, sliced (they are baked, so make a nice thick slice, nothing too thin which would fall apart)
1/2-3/4 cup monterey jack cheese, shredded

1 teaspoon Italian seasoning
1 tablespoon fresh parsley, fine minced
1 teaspoon salt
1/2 teaspoon pepper
Olive oil (i prefer to use my atomizer, so I get a light spray, but if you don't have one, just a light drizzle)

Step 1: Squash and Onions ... You want to end up with 2-3 layers of squash, an 8x8 baking dish or something similar should work perfect for this recipe. Spray the dish with a non stick spray and begin layering the squash.
Step 2: Layer 1 ... Zucchini, on the bottom and make sure to overlap them to cover the bottom. Then a few onion slices, Italian seasoning, parsley, salt, pepper and a drizzle of olive oil (very little).
Step 3: Layer 2 ... Then the next layer is the summer squash, onion, Italian seasoning, parsley, salt, pepper and a drizzle of olive oil.
Step 4: Layer 3 ...Finish up with zucchini, onion, Italian seasoning, parsley, salt, pepper and a drizzle of olive oil. NOTE: I use an atomizer to get a light spray of olive oil, but if you don't have one, just drizzle lightly. Also, if you have more summer squash then zucchini, start with that first. You just want to end up with 3 layers.
Step 5: Finish ... Top with tomatoes, Italian seasoning, parsley, salt and pepper and finish with the cheese.
Step 6: Bake ... Bake 20-30 minutes at 350, middle shelf of the oven. That is estimated time because the type of dish or the amount of vegetables can alter the cooking time. Just keep an eye on it - you want the vegetables tender.
Step 7: Serve ... Remove and ENJOY!