SUMMER SQUASH AND PARMESAN CASSEROLE
Light, but hearty. Simple and fun recipe to make. The rosemary is delicious with the eggplant and squash, and the punch of parmesan will bring a smile to your face! I always have a big batch of the Parmesan cheeze in a shaker jar, kept in my fridge.
This casserole, as many of them, can be made ahead and refrigerated until ready to cook.
Prep time: 20 minutes
Cook time: 30 minutes
- 1 eggplant
- 3 summer squash
- 3/4 cup roasted red pepper, sliced thin*
- 2 cups diced tomatoes (I used heirloom) or 1 can, drained well
- 1 large yellow onion, sauteed in vegetable broth or liquid from canned tomatoes
- 2 Tbls. balsamic vinegar
- Parmesan cheeze
- 1/2 tsp. ground rosemary
- S/P to taste
- Recipe Notes: If eggplant isn’t your thing, you can sub 2 thinly sliced russet potatoes.
*To save time, I keep a jar of roasted red peppers in the fridge (water based, not oil).