Layered summer vegetables in a casserole is nothing new but in our household, a dish without a sauce or filling, or a vegetable pie without a crust is very much new. Heck, a side dish without butter causes eyebrows to rise with the mere mention of lack of such.
This is a take on an old southern garden favorite featuring the bounty of fresh, summer vegetables without using a crust, any butter or a binder such as mayo or heavy cream. In other words, it is a much healthier option version of a Tomato and Squash Pie and it’s taste is outstanding; a real bonus when you are watching carbs and calories. A classic casserole truer to southern kitchens made a while back melding tomatoes with yellow squash is my Squash and Tomato Wonder. Other pies include Tomato Pie, Tomato Spinach Pie, Fresh Corn and Tomato Pie and Vidalia Onion Pie.
Healthy Squash and Tomato Tian
4 small yellow squash
3 medium vine ripe tomatoes
1 small Vidalia onion
extra virgin olive oil
1 tablespoon minced crisp bacon
2 tablespoon part-skim milk cheese blend
Slice squash, tomatoes and onions uniformly in quarter-inch disks. Lay on double thick paper towels. Lightly sprinkle the top with salt.
Allow to set at least an hour to draw away liquid. Lay another layer of paper towel on top to absorb liquid and wipe away moisture and salt.
Preheat oven to 350 degrees F.
In a large 10-inch pie plate, add enough olive oil to coat bottom. Add layers of squash, onion and tomatoes. Give a light sprinkle of seasoning and add the bacon. Repeat with a second layer of vegetables and seasoning. Drizzle with olive oil. Follow topping with the cheese.
Bake for 30 to 40 minutes or until cheese starts to brown. Serve hot.