Recipe by mary winecoff
Another recipe from the old plastic bag my mother handed me when she moved to a retirement home this summer. This one I remember! Very good. We always had a large garden out back and this is a good casserole to use when it explodes.
- 6 tomatoes, peeled and sliced
- 3 medium onions, peeled and sliced
- 3 crookneck yellow squash, sliced (zucchini can be used)
- 1 garlic clove, minced
- 1⁄4 cup olive oil
- 1 cup bouillon
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dill
- 1⁄2 teaspoon tarragon
- 1⁄3 cup fresh parsley, finely chopped
Directions See How It's Made
- Heat oven to 400°F
- Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
- Remove from heat and drain.
- Heat garlic in olive oil in large skillet.
- Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
- Transfer the mixture to a 6 quart casserole dish.
- Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
- Stir in dill and tarragon.
- Sprinkle top with parsley.
- Return to oven and bake 10 minutes more.