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Summer Vegetable Casserole

June 22, 2014
by Jackie Garvin
Summer Vegetable Casserole. Layers of squash, zucchini, tomatoes, cheese, herbs and spices. #tomato #casserole #squash #zucchini #southern

We had our grandchildren for most of last week while their parents were out-of-town. Jackson had been sick and was still on medication and not completely well when he came to us.  The second day in, Ella gets sick. They are so pitiful when they’re sick. Just as I did with  my sick children,  I devoted 100% of my attention to them. Nothing else got done and that’s just the way it’s supposed to be. Taking care of a sick child is sacred. That’s when they’re the most vulnerable and needy. I believe children draw a lot of their impressions about life according to how they’re care for, or not cared for, when they’re sick.

A lot of our plans for the week were foiled because the kids got sick but our time with them was critically important. Sometimes the best results don’t come out of rosy and fun situations. The special time that we shared with our  grandchildren as we  nursed them through sickness builds on the foundation of our relationship. They’re still young so we have lots of time to do fun things with them.  I hope this week let them know that they can always depend on us. Life isn’t always a blackberry cobbler. Sometimes it’s nothing more than a whopping dose of antibiotics.

Y’all come see us!

 

Summer Vegetable Casserole. Layers of tomatoes, squash, zucchini, cheese, herbs and spices. #tomato #squash #zucchini #casserole #southern

Summer Vegetable Casserole

Ordinarily, I like to connect my narrative to the recipe that I’m sharing in the article.  Every angle I came up with for this article  just seemed corny or cliché.  My grandkids were sick and I wanted to write about that. We love this casserole and I haven’t shared it on the blog. There is no connection between those two events. This casserole is a great take-along. It’s  good at room temperature or served warm. Okay, I could make a connection between paying attention to the temperature of the casserole and taking the temperature of my sick grandchildren, but I will spare you. Plum tomatoes work best because of their low water content. Other varieties may be used but  the cook time will need to be increased. For cheese, use any kind you like that has good flavor and melts well.  I’ve used aged cheddar, Asiago and Jarlsberg.

2 large sweet onions, thinly sliced

2 tablespoons bacon grease

6 medium summer (yellow) squash, sliced thinly in rounds

4 to 5 medium zucchini, sliced thinly in rounds

8 plum tomatoes, sliced thinly

salt for sprinkling

ground black pepper for sprinkling

dried thyme for sprinkling

1 pound of flavorful good melting cheese,  shredded (cheddar, Jarlsberg, etc.)

Melt bacon grease in a large cast iron skillet. Add onions and cook over medium heat until they are caramelized, about 20 minutes.

Spread onions evenly in the bottom of a greased 11×13 casserole dish.

Add half the zucchini rounds and lightly sprinkle with salt, pepper and thyme.

Repeat with squash and then tomatoes, seasoning each layer.

Add half the shredded cheese on top of the tomatoes.

Repeat the layering and seasoning with zucchini, squash and tomatoes.  Add remaining cheese to the top of the casserole.

Bake uncovered in a 350 degree oven for 1 1/2 hours or until most of the liquid has evaporated.

Summer Vegetable Casserole. Layers of squash, zucchini, tomatoes, cheese, herbs and spices.  #tomato #casserole #squash #zucchini #southern

Summer Vegetable Casserole

Summer Vegetable Casserole

Ingredients

  • Summer Vegetable Casserole
  • Ordinarily, I like to connect my narrative to the recipe that I’m sharing in the article. Every angle I came up with for this article just seemed corny or cliché. My grandkids were sick and I wanted to write about that. We love this casserole and I haven’t shared it on the blog. There is no connection between those two events. This casserole is a great take-along. It’s good at room temperature or served warm. Okay, I could make a connection between paying attention to the temperature of the casserole and taking the temperature of my sick grandchildren, but I will spare you. Plum tomatoes work best because of their low water content. Other varieties may be used but the cook time will need to be increased. For cheese, use any kind you like that has good flavor and melts well. I’ve used aged cheddar, Asiago and Jarlsberg.
  • 2 large sweet onions, thinly sliced
  • 2 tablespoons bacon grease
  • 6 medium summer (yellow) squash, sliced thinly in rounds
  • 4 to 5 medium zucchini, sliced thinly in rounds
  • 8 plum tomatoes, sliced thinly
  • salt for sprinkling
  • ground black pepper for sprinkling
  • dried thyme for sprinkling
  • 1 pound of flavorful good melting cheese, shredded (cheddar, Jarlsberg, etc.)

Instructions

Melt bacon grease in a large cast iron skillet. Add onions and cook over medium heat until they are caramelized, about 20 minutes.

Spread onions evenly in the bottom of a greased 11×13 casserole dish.

Add half the zucchini rounds and lightly sprinkle with salt, pepper and thyme.

Repeat with squash and then tomatoes, seasoning each layer.

Add half the shredded cheese on top of the tomatoes.

Repeat the layering and seasoning with zucchini, squash and tomatoes. Add remaining cheese to the top of the casserole.

Bake uncovered in a 350 degree oven for 1 1/2 hours or until most of the liquid has evaporated.

http://syrupandbiscuits.com/summer-vegetable-casserole/

 

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9 Comments leave one →
  1. June 22, 2014 10:17 pm

    You are a wonderful gran and just the sort every child should have. As my own grandmother used to say, “Babies don’t keep.” and she was right and so are you.

    The casserole sounds perfect for a bring a dish event.

    • June 23, 2014 9:07 am

      Thanks, Maureen! We sure do love those little people. I hope they always want to come to Nana and Papa’s house.

  2. Jean permalink
    June 23, 2014 5:11 am

    Jackie you are a wonderful Grammie and an all around good person! I am quite sure the parents knew their babies would have the best care. Hope they are well now. Veggie casserole….looks delish!

    • June 23, 2014 9:09 am

      Jean,

      Thank you! It’s hard to be away from your little ones, especially when they’re sick. I do think their parents had peace of mind knowing we were taking good care of them.

  3. June 24, 2014 7:38 am

    i’ve never had an issue with having too many veggies on hand, but if i did, this is exactly how i’d use up a bunch of squash. it’s pretty much the epitome of comfort food. nice job, grams! :)

  4. June 27, 2014 10:47 am

    This is an excellent dish, and you guys are outstanding grandparents — and parents too, I suspect. I seem to have over-planted cucumbers this year. First time I’ve ever grown the ‘Boston Pickler’ variety and, my goodness.

    • June 29, 2014 7:11 pm

      Hi Adam,

      Thank you so much. You, as much as anyone, understands the love you have for grandchildren.

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