House of Lloyd

The abundance of fresh veggies from both my garden and the farmers market has enticed me to try a few new recipes. A basket of squash and tomatoes was sitting on the counter that only had a few days of freshness left. I hate to waste anything so I had to think of some way to use these items.  I made up my own recipe just a few minutes before it was time to put dinner in the oven.

The results were awesome if I do say myself. David and Madilyn both liked the dish, but Caleb was a little less enthusiastic about the Baked Cheesy Tomato Squash.  Of course Caleb is not crazy about squash as a vegetable in general.

Here’s what I did:

 

• sliced 2 yellow squash and 2 tomatoes (medium thickness)
• placed the slices of squash in a pan  in a single layer
• poured melted butter on the squash and sprinkled with Mrs. Dash, salt and pepper
• placed the tomato slices on top of the squash in a single layer
• baked for 20 min at 450 degrees.
• Topped with shredded Cheddar Jack cheese and baked until the cheese browned (about 10 minutes)

This entry was posted on Wednesday, July 7th, 2010 at 8:43 am and is filed under Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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