Herbed White Bean Summer Squash Bake
- 2 medium yellow summer squash or zucchini, sliced (roughly 4 cups)
- 1/2 pound yellow potatoes, sliced thinly (peel if you wish)
- 3 cups sourdough or other crusty bread ripped into pieces
- 1 pint cherry tomatoes
- 3 tablespoons fresh chopped rosemary (or to taste)
- 1 tablespoon fresh chopped thyme (or to taste)
- 1 tablespoon fresh chopped basil (or to taste)
- 3/4 cup vegetable stock
- 1 can white beans, rinsed and drained
- generous sprinkle of salt and pepper (to taste)
- 1. Preheat oven to 350*. Combine all of the veggies, herbs, beans, bread chunks, and vegetable stock in an oven-proof casserole dish or pan. Stir it around and season with salt and pepper. The mixture should be moist but not have too much extra liquid (if it's still very dry, add another 1/4 cup stock or water).
- Cover with a lid or aluminum foil and bake at 350 for about 45 minutes to an hour, until the potatoes are tender. Serve hot!
zucchini, potatoes, sourdough, tomatoes, rosemary, thyme, basil, vegetable stock, white beans, generous
Taken from food52.com/recipes/62209-herbed-white-bean-summer-squash-bake (may not work)