Suzy’s Squash Casserole

submitted by Lynda Spence

serves 8

1 large onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

28-ounce can of whole tomatoes, drained

2 yellow and 2 green summer squash (zucchini), sliced, ⅓-inch thick

salt and pepper

1½ cups shredded mozzarella cheese, divided into 2 portions: 1¼ cups and ¼ cup

½ cup fresh grated parmesan cheese

Heat oven to 350° F.

Sauté onion and cloves in olive oil until translucent. Add squash and continue to sauté for 3 to 5 minutes. Add canned tomatoes and cook for 10 to 12 minutes until saucy. Stir in 1¼ cups mozzarella.

Transfer sauce, zucchini and cheese to a greased baking dish, sprinkle with remaining ¼ cup mozzarella and ½ cup parmesan cheese. Cook uncovered at 350° F for 20 to 40 minutes, or until bubbly!

Delicious and easy way to use zucchini and feed a crowd!