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Summer Squash and Tomato Casserole
This is a great summer dish when tomatoes and squash are plentiful.
Ingredients:

1/2 pound summer squash
4 Roma tomatoes, sliced
1 large Vidalia or other sweet onion, thinly sliced
Salt and freshly ground pepper
3/4 cup unseasoned bread crumbs
3/4 cup grated cheddar cheese
1/4 cup COLAVITA Extra Virgin Olive Oil


Preparation:

1. Cut the squash into halves lengthwise.  Using a spoon, remove the seeds.  Place into a baking dish that has been lightly oiled with olive oil.  Layer the tomato slices and onions on top.  2. In a small bowl, combine the breadcrumbs and cheese.  Sprinkle over the casserole.  Drizzle with olive oil.  Place in a 350 degree oven for 30 minutes or until tender.  Serves 6
Per Serving: 221 Calories (58.7% from fat); 15g Fat (4g Sat, 8g Mono, 1g Poly); 7g Protein; 17g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 568mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.