Cherry Tomato and Summer Squash Crumble

09 July

Serves 4

3 Tbs. butter
1 1/4 c. breadcrumbs
2 Tbs. finely chopped basil
1 small yellow onion, chopped (about 1 c.)
1/2 lb. summer squash, diced (about 2 cups)
3 c. cherry tomatoes
1 clove garlic, minced (1 tsp.)
1/2 c. grated Swiss or Gruyere cheese

1. Preheat oven to 400 degrees. Oil a 9-inch square baking dish.
2. Heat butter in a skillet over medium heat until melted. Pour 2 Tbs. butter over breadcrumbs in a bowl. Stir in basil.
3. Return skillet with remaining butter to burner and increase heat to medium-high. Add onion and cook 7-9 minutes, or until beginning to brown. Stir in squash, and cook 4 minutes. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through. Season with salt, if desired. Transfer mixture to prepared baking dish. Sprinkle cheese on top. Spread bread crumb mixture over cheese. Bake 30-35 minutes, or until golden brown and bubbly. Serve hot.

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