Summer-Squash Medley

Photo: flickr user VirtualErn

Ingredients

Young summer squash * see note

1 pound Seasoned pork sausage

1 Garlic clove peeled and minced

lrg Onion peeled and diced

lrg Green pepper diced

4 lrgs Tomatoes peeled and diced

1 teaspoon Dried basil leaves pulverized

1 teaspoon Salt

teaspoon Black pepper

cup Bread crumbs

cup Grated cheese (Swiss prefered)

Preparation

* Note: Eight to ten young summer squash - 4 zucchini, 3 yellow crookneck, 1 patty pan, for example.

Preheat oven to 350 degrees. Wash and slice squash; cover and set aside. Lightly grease a 13- by 9- by 2-inch baking dish.

In a large skillet, fry sausage until partially cooked - don't fry it hard and crumbly. Drain off excess fat. Add garlic and onion and fry 3 to 5 minutes more. Add green pepper, tomatoes, basil, salt, and pepper. Cover and let simmer for about 10 minutes, stirring occasionally.

Into the prepared baking dish, spread evenly 1/2 cup bread crumbs. Spoon on one-third of hot tomato sauce and add half of mixed squash; add a second layer of bread crumbs and tomato sauce and top with remaining squash; end with remaining tomato sauce and top with remaining 1/2 cup bread crumbs.

Bake about 30 minutes, until squash is tender and pork done. Toward the last 15 minutes of cooking, sprinkle cheese over the top. Bake until cheese has melted and slightly browned. Remove from oven, serve immediately.

This recipe serves 6 to 8.

Comments: In season, summer squashes - zucchini, patty pan, and yellow crookneck - prepared in one way or another can be daily fare, eaten boiled, steamed, fried, scalloped, and in this baked medley.