Farm Fresh Challenge: Veggie Casserole

I am an unabashed lover of Maryland tomatoes. I could eat a nice firm slice of an heirloom tom with a tiny dash of salt and pepper and be the happiest girl this side of the Chesapeake. But after several weeks of tomatoes and cherry tomatoes in the CSA box I’m starting to lose pace. The crisper bin in my fridge is full of round red things and my CHALLENGE today is to do something about it! My solution? Vegetable Casserole.

In this week’s box from Calverts Gift CSA I found: Green beans, tomatoes, french fingerling potatoes, sweet peppers, spring mix
cucumbers, cherry tomatoes, garlic

INGREDIENTS:

From the BOX:

• 1 large Tomato cut into 1/2″ pieces
• 18 Cherry Tomatoes sliced in half
• 2 Eggs

From the Pantry (and from previous boxes and trips to the farmers market)

• 1 cup Bread Crumbs
• 1 cup grated Italian Cheese
• 1 8 oz package of Cream Cheese
• 1/2 cup grated Summer Squash
• 1/2 cup grated Beets
• 1/2 cup chopped Onion
• Cooking Spray

DIRECTIONS:

1. Preheat the oven to 350 degrees. Spray the bottom of a 9″ square oven safe glass pan.

2. Sprinkle 1/3 of the Bread Crumbs in the pan.

3. Put on a layer of Summer Squash.

4. Add 1/4 cup of the Italian Cheese.

5. Add the Tomatoes.

6. Beat the Cream Cheese (warm in microwave is necessary to get it super creamy) and spoon on top of the Tomatoes.

7. Add the Onions

8. Add another 1/4 cup of Cheese.

9. Add another layer of Bread Crumbs.

10. Add the Beets.

11. Add 1/4 Cheese.

12. Add the Cherry Tomatoes

13. Add the rest of the Bread Crumbs.

14. Add the rest of the Cheese.

15. Cover with aluminum foil and bake for 30 minutes. Remove the foil and cook an additional 10 minutes until cheese starts to brown.

16. Let cool a few minutes before serving.  Enjoy.

Do you have any tomato recipes you’d like to share? Please let me know.

Cheers, Rita

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