nutritional information

Per 1-cup serving:

  • Calories: 215
  • Protein: 7 g
  • Total Fat: 14 g
  • Saturated Fat: 8 g
  • Carbohydrates: 18 g
  • Cholesterol: 35 mg
  • Sodium: 187 mg
  • Fiber: 3 g
  • Sugar: 7 g

Cherry Tomato and Yellow Squash Crumble

Cherry Tomato and Yellow Squash Crumble

Serves 4

Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs.
  • 3 Tbs. butter or margarine
  • 1 ¼ cups fresh breadcrumbs
  • 2 Tbs. finely chopped parsley
  • 1 small yellow onion, chopped (1 cup)
  • ½ lb. small yellow crookneck squash, diced (2 cups)
  • 3 cups cherry tomatoes
  • 1 clove garlic, minced (1 tsp.)
  • ½ cup grated Swiss or Gruyère cheese

1. Preheat oven to 400°F. Spray 9-inch square baking dish with cooking spray.

2. Heat butter in skillet over medium heat until melted. Pour 2 Tbs. butter over breadcrumbs in bowl. Stir in parsley.

3. Return skillet to burner, and increase heat to medium-high. Add onion, and cook 7 to 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 breadcrumb mixture over cheese. Bake 30 to 35 minutes, or until golden and bubbling. Serve hot.

July/August 2012 p.60

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comments

This is possibly the worse dish I've ever prepared, but it has potential if modified. If you're going to make it: (1) Use half as much breadcrumbs. (2) Use twice as much cheese. (3) Do not make this at all unless you enjoy having 400 degree cherry tomatoes burst when speared with a fork, or worse, when bitten. This dish would be rendered less dangerous and painful if either chopped or sun-dried tomatoes were substituted for the cherry tomatoes, or slice the cherry tomatoes in half before cooking. (4) Reduce baking time to 25 minutes or until breadcrumbs are browned. The vegetables are already cooked (mostly) in the skillet, so the time in the oven is just to melt the cheese and to brown the breadcrumbs which doesn't take the 30-35 minutes called for. Mine was burnt on top after 28 minutes.

Matt - 2014-09-04 15:32:28

will be trying this! have tons of garden veggies in the freezer for this!

Debra Cook - 2014-08-23 19:17:50

I'd love help with replacing the bread crumbs with quinoa. Thank You :)

Shannon CM - 2014-08-20 07:10:10

Wow..looks lovely...definitely try this one!

kath lowe - 2014-08-20 06:44:08

Seems like a lot of breadcrumbs, but I'll stick to the recipe the first time. Gruyere will be my choice for cheese.

Ann - 2014-08-19 22:51:14

Great combination, I'll be making this ! Yum.

Ann - 2014-08-19 22:46:11

I just used 2 large zucchini that I had on hand and I'm glad I did! I think with only 2 cups of squash, it would have been too tomato heavy. I also used 2 onions, more garlic, and seasoned with salt and pepper. I couldn't find gruyere at my grocery store so I used smoked gouda instead. I think either cheese would work well. I ended up putting it into a large rectangular casserole instead to accommodate the larger amount of squash. Everyone enjoyed it and will probably make it again when I have an over abundance of squash and tomatoes at the end of the summer.

Mindy - 2014-08-19 01:39:38

A winner for sure.

Ann - 2014-06-25 21:18:09

This recipe calls for double the amount of breadcrumbs for what's actually needed. I added bulgur as I wanted to serve this as a main course and need protein.

Kat - 2013-09-15 03:03:29

This is so good and easy to prepare. Great for a potluck. Everyone always wants the recipe.

Ruth - 2013-09-10 21:28:27

I added 2 TBL minced dill. The BEST Squash Casserole ever!

Judy - 2013-08-01 13:38:58

I always follow the directions the first time I try a new recipe. Make sure you add salt and pepper (oops, no pepper in the original recipe). I thought there was too much bread crumbs, but hubby disagreed. I will definitely makes this again. I think I will add fresh herbs (basil?) to the squash tomato mixture next time.

Erin - 2013-07-20 22:40:45

This is excellent. I recommend reducing the bake time to 25 minutes as mine was perfectly brown by then and would have been overdone if in there longer!

Amanda - 2013-07-18 22:54:15

mmmmm YUM!!! My family LOVED this. Me too! An instant fav. We used some green zucchini as well as the yellow.

carrie - 2013-07-18 04:42:25

Added rosemary and used garlic scapes instead of garlic cloves (because we just had them from the farmer's market!) and used a blend of Parmesan and Manchego since we didn't have Gruyere. Results were amazing!!

Marisa Martin-Vegue - 2013-07-09 17:57:19