CHEF JEFF — ONE BYTE AT A TIME: Tomato and Yellow Squash Crumble

This casserole is a lovely summer main dish.

Tomato and Yellow Squash Crumble

3 tablespoons butter

1¼ cups fresh bread crumbs

2 tablespoons finely chopped parsley

1 small yellow onion, chopped (about 1 cup)

½ pound yellow crookneck squash, diced (2 cups)

3 cups cherry tomatoes

1 clove garlic, minced

½ cup grated Swiss or Gruyere cheese

Preheat oven to 400 degrees. Spray olive oil into 9-inch square baking dish. Melt butter in skillet over medium heat. Pour 2 tablespoons butter over bread crumbs in bowl. Stir in parsley. Return skillet to burner, increase heat to medium-high. Add onion; cook 7 to 9 minutes or until starting to brown. Stir in squash; cook 4 minutes. Add tomatoes, garlic; 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 to 35 minutes, or until golden and bubbling. Serve hot.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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