Cherry Tomato and Yellow Squash Crumble

• 3 Tbs. butter or margarine
• 1 1/4 cups fresh breadcrumbs
• 2 Tbs. finely chopped parsley
• 1 small yellow onion, chopped (1 cup)
• 1/2 lb. small yellow crookneck squash, diced (2 cups)
• 3 cups cherry tomatoes
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup grated Swiss or Gruyere cheese

1. Preheat oven to 400F.
2. Spray 9-inch square baking dish with cooking spray.
3. Heat butter in skillet over medium heat until melted.
4. Pour 2 Tbs.
5. butter over breadcrumbs in bowl.
6. Stir in parsley.
7. Return skillet to burner, and increase heat to medium-high.
8. Add onion, and cook 7 to 9 minutes, or until beginning to brown.
9. Stir in squash, and cook 4 minutes.
10. Add tomatoes and garlic, and cook 2 minutes more, or until tomatoes are warmed through.
11. Season with salt, if desired.
12. Transfer mixture to prepared baking dish.
13. Sprinkle cheese on top.
14. Spread breadcrumb mixture over cheese.
15. Bake 30 to 35 minutes, or until golden and bubbling.
16. Serve hot.

butter, fresh breadcrumbs, parsley, yellow onion, crookneck squash, cherry tomatoes, clove garlic, gruyere cheese

Taken from www.vegetariantimes.com/recipe/cherry-tomato-and-yellow-squash-crumble/ (may not work)