Summer Vegetable Casserole

4.50 from 6 votes

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.

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