Summer Squash and Tomatoes

Name: Summer Squash and Tomatoes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 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

(3)

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.

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READY IN: 1hr 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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