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August 13, 2020This is about...
Summer Squash and Tomato Stovetop Casserole---YUM!
Summer Squash and Tomato Stovetop Casserole---YUM!
YOU'VE GOT TO BE OVERRUN WITH SUMMER SQUASH, AND PROBABLY THE TOMATOES ARE KICKING IN.
Plus, the heat is relentless and baking anything is out of the question.
SO, HERE COMES A SUMMER VEGGIE DISH THAT CAN BE MADE ON TOP OF THE STOVE--NO OVEN REQUIRED. Half the tomatoes are cooked into the casserole, the other half are sliced, gently heated through and placed on top.
It makes use of those plentiful garden veggies, and if you have some leftover rice, preferably brown but white will do, and some cheese, you'll have an accidentally gluten-free dinner or a delicious side in under 30 minutes.
LESSONS Learned:
1. Pick out smallish sized summer squash, yellow or zucchini. They have way less seeds and won't be mealy. Those baseball bat size ones that seem to grow overnight in your garden are only good for the compost.
2. If you don't want to go through the trouble of peeling and seeding the fresh tomatoes, you can sub in a 14 ounce can of diced tomatoes, but the flavor will be more like a tomato sauce than fresh.
3. Try other cheeses, mozzarella, cheddar?
4. You can also easily make this vegan by using a vegan cheese instead of the gruyere. My fave is Violife Mozzerella.
Summer Squash and Tomato Stovetop Casserole
Ingredients:
2 pounds tomatoes, divided
2 tablespoons extra virgin olive oil
4 large garlic cloves, minced
½ medium or 1 small onion cut inch 1/2-inch dice
1 medium-size or 2 small zucchini or yellow squash, about 1/2 pound, cut into 1/2-inch dice
Salt and freshly ground pepper to taste
2 Tablespoons chopped fresh basil leaves
1 cup cooked rice, brown or white
2 ounces Gruyère or vegan cheese, grated (1/2 cup)
1 to 2 tablespoons slivered fresh basil leaves and olive oil for garnish
Make the dish:
Peel and seed half the tomatoes (directons below), and cut into 1/2 inch dice. Thinly slice the rest and set aside.
Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stirring together for about 60 seconds, until fragrant. Stir in the squash and cook, stirring occasionally, until the squash is softened, about 5 minutes. Add the chopped tomatoes and the basil, seasoning with salt and pepper. Cook, stirring often, until the tomatoes have cooked down, 10 to 15 minutes.
Stir in the rice and the gruyere, combining until the cheese has melted. Spread into a 1-2 quart serving dish and smooth the top. In a single layer, add the sliced tomatoes to the skillet, and heat them through. With a spatula, carefully lift them up and place on top of the casserole. Garnish with more fresh basil and a drizzle of olive oil. Serve hot or at room temperature. Store in the fridge for up to 4 days or freeze for up to 3 months.
Makes 4 servings. YUM!
To peel and seed fresh tomatoes:
Bring a medium size pot of water to a boil. Core the tomatoes and place in boiling water for one to two minutes. Scoop them out and drain them. When they are cool enough to handle, you will be able to easily peel off the skin. Slice each tomato in half through the equator, and gently squeeze tout the seeds and jelly.
It makes use of those plentiful garden veggies, and if you have some leftover rice, preferably brown but white will do, and some cheese, you'll have an accidentally gluten-free dinner or a delicious side in under 30 minutes.
LESSONS Learned:
1. Pick out smallish sized summer squash, yellow or zucchini. They have way less seeds and won't be mealy. Those baseball bat size ones that seem to grow overnight in your garden are only good for the compost.
2. If you don't want to go through the trouble of peeling and seeding the fresh tomatoes, you can sub in a 14 ounce can of diced tomatoes, but the flavor will be more like a tomato sauce than fresh.
3. Try other cheeses, mozzarella, cheddar?
4. You can also easily make this vegan by using a vegan cheese instead of the gruyere. My fave is Violife Mozzerella.
Ingredients:
2 pounds tomatoes, divided
2 tablespoons extra virgin olive oil
4 large garlic cloves, minced
½ medium or 1 small onion cut inch 1/2-inch dice
1 medium-size or 2 small zucchini or yellow squash, about 1/2 pound, cut into 1/2-inch dice
Salt and freshly ground pepper to taste
2 Tablespoons chopped fresh basil leaves
1 cup cooked rice, brown or white
2 ounces Gruyère or vegan cheese, grated (1/2 cup)
1 to 2 tablespoons slivered fresh basil leaves and olive oil for garnish
Make the dish:
Peel and seed half the tomatoes (directons below), and cut into 1/2 inch dice. Thinly slice the rest and set aside.
Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stirring together for about 60 seconds, until fragrant. Stir in the squash and cook, stirring occasionally, until the squash is softened, about 5 minutes. Add the chopped tomatoes and the basil, seasoning with salt and pepper. Cook, stirring often, until the tomatoes have cooked down, 10 to 15 minutes.
Stir in the rice and the gruyere, combining until the cheese has melted. Spread into a 1-2 quart serving dish and smooth the top. In a single layer, add the sliced tomatoes to the skillet, and heat them through. With a spatula, carefully lift them up and place on top of the casserole. Garnish with more fresh basil and a drizzle of olive oil. Serve hot or at room temperature. Store in the fridge for up to 4 days or freeze for up to 3 months.
Makes 4 servings. YUM!
To peel and seed fresh tomatoes:
Bring a medium size pot of water to a boil. Core the tomatoes and place in boiling water for one to two minutes. Scoop them out and drain them. When they are cool enough to handle, you will be able to easily peel off the skin. Slice each tomato in half through the equator, and gently squeeze tout the seeds and jelly.