Talley Farms Fresh Harvest


Summer Squash Casserole

A perfect summer dish!


4 Medium-large summer or zucchini squash, thinly sliced

3 large tomatoes, finely chopped
2 medium onions, finely chopped
8 oz. Mozzarella grated
4 eggs beaten
1 small can green chilies chopped, drained
Garlic powder, salt and pepper to taste


Cook onion in olive oil until soft, add tomatoes and chills.  Simmer 6 min. Steam squash for about 2 minutes. Drain and season with spices. Grease a deep, large casserole dish.  Spread 1/3 of tomato mixture, 1/3 squash, 1/3 cheese and 1/3 eggs.  Continue layering.  Bake for 35 minutes at 350 degrees.

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