I keep droning on about squash in the garden.   If you have not gardened or grown squash in the past, you should try it!   It is amazing what 24 hours will do in the development of squash.  World hunger solved by squash.

However,  I have squash beetles and they cause powdery mildew which is the kiss of death of squash.  I’ve picked the beetles off and appropriated squashed them, but the damage is done.  I hate squash beetles.  

While the harvest is bountiful, we are eating squash daily.  I made a great squash casserole which is pictured below with a very simple recipe.

Very Easy Squash Casserole (pictured below)

Ingredients:

3-4 small summer squash, sliced thinly

3-4  tablespoons olive oil (amount of olive oil is determined by size of squash)

2 tablespoons Italian seasoning

1/2 cup finely chopped onion

1/2 cup Italian seasoned breadcrumbs

1/3 cup Parmeasean cheese

1/3 cup shredded mozzarella cheese

1 15 oz. can diced tomatoes (or pint jar of diced tomatoes if you are a home canner)

Mix onion, squash, Italian seasoning and olive oil together.   Alternate layers of this  with Parmesean cheese and breadcrumbs.   Top with diced tomatoes and mozzarella cheese.  Bake at 350 degrees for 45 minutes.

Sometimes I grind a bit of pepper into the mix.

Terri McCroskey of Bristol, Virginia is the winner of the apron.  Congratulations to Terri!  The apron will be mailed on Thursday, July 4.  Thanks to all who commented.    Winner was selected in random pick.