Italian Squash and Zucchini Casserole
3 squash, sliced
3 zucchini, sliced
1 medium onion, sliced
2 bell pepper (any color you like), sliced
1 15-oz. can diced tomatoes
1/2 cup any vinaigrette dressing (Italian, Balsamic, etc.)
2 minced garlic cloves
oregano and basil
sleeve of Saltine crackers
Any of these measurements can be altered according to your taste and which vegetables you would like to include.
In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes. Then add the seasonings and all the veggies except the tomatoes and saute another 5 minutes. Then add cans of tomatoes undrained and bring to a boil. Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
Pour into a glass casserole dish and bake at 350 for 30 minutes.
Then crush saltines by hand over top of the casserole and place back in oven another ten minutes.
This dish should be completely warmed throughout in 40 minutes but I have left it in an hour because I was waiting for something else to cook, and it will not burn because of the tomato juice. The crackers will not burn and the ones that became soaked in the juices create a gooey (almost cheesy) layer between the veggies and crunchy top.
Very versatile and tasty dish!!
SO HOW'D IT GO?
This was good but a bit watery. I think next time I will drain the tomato liquid before adding. Or at least some of it. With that liquid and the dressing, it came out way too watery and didn't hold very well.