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Ingredients
US|METRIC
4 SERVINGS
- vegetable (Summer, Casserole)
- plum tomatoes
- cheese
- aged cheddar
- asiago
- Jarlsberg
- 2 sweet onions (large, thinly sliced)
- 2 Tbsp. bacon grease
- 6 squash (medium summer, yellow, sliced thinly in rounds)
- 5 medium zucchini (sliced thinly in rounds)
- 8 plum tomatoes (sliced thinly)
- salt (for sprinkling)
- ground black pepper (for sprinkling)
- dried thyme (for sprinkling)
- 1 lb. cheese (flavorful good melting, shredded, cheddar, Jarlsberg, etc.)
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Reviews(1)
R. J. Reynertson 7 years ago
Overall it was delicious but the amount of zucchini, summer squash and tomatoes was way off. I had about twice as much zucchini and squash that I needed and wanted more tomatoes. I used my food processor to cut the veggies very thin so they gave up their moisture. I salted the tomatoes to pull the liquid then mixed them with the cooked onions and used it as the first layer between the and then in between the cheese layers. Also mixed the thyme into the shredded cheeses (asiago and jarslsberg) to make it easier to season. Didn't need to add much salt because the tomatoes were salted. I cooked it for almost two hours. The result wasn't at all soupy and all of the flavors blended beautifully