Baked Pesto Squash Casserole

Preheat oven to 375*. You will need a 9” x 13” casserole pan.

Ingredients:

olive oil

1 patty pan Squash, de-seeded and sliced

2 summer squash, sliced

½ t. salt

2 Tbs. pesto

1 onion, chopped

2 cups cherry tomatoes, cut in half

2 Tbs. minced garlic

3 Tbs. white wine

2 cups grated Gruyere cheese

4 cups finely chopped kale

1 Tbs. minced garlic

2 Tbs. white wine

3 Tbs. of pesto

3 Heirloom tomatoes, sliced

½ lb fresh mozzarella, sliced

Step-by-step Instructions:

1. Grease the bottom and sides of the casserole pan.
2. Cover the bottom of casserole pan with slices of the patty pan squash.
3. Sauté onion in olive oil with 2 Tbs. minced garlic. When onions are translucent, add the cherry tomatoes. Cook for 3 minutes, then add the salt, and 3 Tbs. of white wine. Cook for 3 more minutes until the wine has evaporated. Add 2 Tbs. pesto and cook for 1 minute.
4. Add the tomato mixture to the casserole pan in an even layer.
5. Add the 2 cups of grated Gruyere cheese, and spread out in even layer.
6. Add a layer of the summer squash slices over the cheese.
7. In a wok, sauté the kale in olive oil with the remaining garlic. Cook for 5 minutes, then add the white wine. Cook until all liquid has evaporated.
8. Spread the kale in an even layer on top of the casserole.
9. Cover with a layer of the sliced heirloom tomatoes.
10. Spread the remaining pesto on top of the tomatoes, and cover with the slices of fresh mozzarella cheese.
11. Cover with tin foil and bake at 375* for 40 minutes. Remove tin foil and bake for 10 more minutes, until cheese is golden brown on edges.