This is the first week that I haven’t been able to go and get our CSA. I’m back to work so my husband has to go get it on Fridays. I really miss not being able to pick it up and then go to the farmer’s market. I’m lucky enough that my husband can still go and I can send him with a list of things I’m looking for.
This week we received 2 heads of lettuce, the biggest cabbage you’ve ever seen, 2 huge tomatoes, a large bunch of basil, 3 onions, 5 garlic cloves, and 3 yellow squash. Not the biggest bunch we’ve had, but things we’ll use. The lettuce went to make a fresh salad. The cabbage was used for cole slaw and Korean Beef tacos. Then I needed to find a use for the tomatoes, onions, garlic, and squash.
I wanted to turn them into a vegetable side dish. This is one of the best vegetable side dishes I’ve had in a while and it made great use of the tomatoes, squash, garlic, and onions. I don’t even like tomatoes but these homegrown beauties were amazing. I mixed the vegetables with some milk, egg, and cheese and it made a delicious, fresh tasting casserole. It turned into a wonderful vegetable side dish with a slightly cheesy flavor. This is a great way to use vegetables from the CSA.
- 1 T. olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow squash, cut in half lenthwise then sliced
- 3 garlic cloves, minced
- 1 t. salt
- 1 t. black pepper
- ¼ c. low fat milk
- ¼ c. mozzarella cheese
- 1 egg
- 1 large tomato, cut into thin slices
- ⅓ c. panko breadcrumbs
- Preheat the oven to 375 degrees.
- Heat the oil in a skillet over medium heat. Add the onions, peppers, squash, and garlic. Sprinkle with salt and pepper. Saute for 5 minutes or until just beginning to soften.
- Place the softened vegetables in a 9" square baking pan.
- In a small bowl combine the milk, mozzarella cheese, and egg. Mix well and pour over top of the vegetables.
- Place the tomato slices on top of the vegetables. Sprinkle with the panko breadcrumbs.
- Bake for 25-30 minutes or until the breadcrumbs have browned.