THL section: RECIPES: VEGGIES & SAUCES: SCALLOPED SUMMER SQUASH

Scalloped Summer Squash

- 3 tbsp butter
- 1 onion, minced
- 1 garlic clove, minced
- 1 green pepper, chopped
- 4 medium tomatoes, peeled and chopped
- ½ tsp salt
- pepper to taste
- 1 ½ lbs summer squash
- 1 cup grated parmesan cheese

Heat butter.
Add onion, garlic and green pepper and sauté until tender and
lightly browned. Add tomatoes, salt and pepper and cook,
stirring occasionally. Slice and cube squash.
In medium saucepan, add ½ cup boiling water and
squash and cook until tender. Drain well.
Preheat oven to 350 degrees.
Turn ½ the squash into a casserole dish and cover
with ½ the tomato mixture. Add some cheese over the top.
Repeat until ingredients are gone.
Bake until cheese in bubbly.