Sarasotas Squash Casserole With A Tomato Topping Recipes

SARASOTA'S SQUASH CASSEROLE WITH A TOMATO TOPPING

Steps:

• Vegetables -- In a medium saute pan, add the olive oil and bring to medium heat. Add the onion, garlic and squash and saute until both the squash and onion become tender. Don't cook on high, you don't want to brown them, you just want to slowly soften them. It should take around 5 minutes.
• Sauce -- In a small bowl beat the eggs well and add the sour cream, parsley, cheese, thyme, salt and pepper and mix well.
• Casserole -- After the vegetables are soft, remove from the heat and stir in the parsley, crackers, butter and then the egg / sour cream mixture.
• In a medium casserole dish, spray with Pam or any non stick spray and pour in the squash mixture. Top with the remaining cheese and cracker crumbs.
• Bake -- 425 degrees (middle shelf) for 15 minutes. Top with the tomato slices and a little salt and pepper. Cook another 10 minutes until golden brown and bubbly. ENJOY!

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.