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Author Notes: This recipe was inspired by a 2lb variety bag of summer squash from the Farmer's Market. After getting it home I realized I was faced with a challenge to cook all of it in one easy dish so I could justify falling for a bulk buy. Immediately one of my favorite casseroles including beans and tomato sauce came to mind. Hmm..why not throw in some squash? Brillant. I peek over and see some week old lavash bread that has about one day until retirement. I get the idea to throw that in and layer it like a lasanga. The result equals success confirmed by husband and a new summer casserole staple. —Laci
Serves 6-8 servings as a main dish
- 2 cans of cannellini beans or fresh beans
- 2 cups frozen or fresh corn
- 4 cups diced summer squash
- 2- sheets of Trader Joe's Lavash Bread (or any day old bread)
- 1- 28 oz can of diced tomatoes
- 1-2 cloves of garlic minced
- 1/4 cup olive oil
- 1 pinch red pepper flakes
- 1.5 teaspoons cumin
- 1.5 cups shredded asiago cheese (or cheese of your choice)
- Preheat oven to 375 degrees.
- In a cold saucepan on the stove add 1/4 cup olive oil, minced garlic, and a pinch of red peper flakes. Heat on medium until the garlic becomes fragrant then add a can of diced tomatoes and simmer on low for 10 mintues before turning off the heat.
- Combine diced squash, beans, and corn in a bowl. Add a tablespoon of olive oil, cumin, salt, and pepper. (I use a seasoning called "Spike" in place of the salt and pepper).
- Combine the veggie mixture with the tomato sauce.
- Oil a casserole dish and pour in a bottom layer of veggie mixture. Top the veggies with a lavash bread and alternate until you run out of veggies and end with lavash bread on top.
- Bake in the oven until the veggies are cooked through and the tomato sauce is firm. This will take about 30-40 minutes depending on the amount of veggies and sauce used.
- Take the casserole out of the oven and layer the lavash bread with the cheese. Put the casserole back into the oven until the cheese mixture melts.
- Serve hot with a chilled diced avocado on top.
- This recipe was entered in the contest for Your Best Summer Squash Recipe