Zucchini and yellow squash are summer staples, and gardeners never tire of finding ways to cook with them. This recipe features both seasoned with fresh herbs and spices. You could easily use either all zucchini or all yellow summer squash here, depending on what abounds in your garden.<\/p>\n
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Truly, my favorite thing about summer is the way that fresh vegetables taste. In particular, tomatoes of all types start exploding with flavor. Heirloom tomatoes are beautiful, open-pollinated, multi-colored varieties that have been passed down through family generations. If you have access to them, I recommend them in this recipe. You will be in for a real treat. Otherwise, any summer-fresh tomato variety will work well. Just look at the huge beefsteak tomato we found for ours. It was massive and mouth-watering!<\/p>\n
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Pro tip: Regardless of the type of tomato you use, be sure to cut out the seeds and very juicy parts so your casserole doesn’t turn out watery.<\/strong><\/em><\/p><\/blockquote>\n
2. Fresh Herbs and Spices<\/h4>\n
Another real treat in summer is being able to use fresh herbs from the garden. This recipe includes the following herbs and spices:<\/p>\n
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- Fresh thyme<\/li>\n
- Fresh basil<\/li>\n
- Minced garlic<\/li>\n
- Garlic salt<\/li>\n<\/ul>\n
If you don’t have fresh thyme or basil, you could substitute other fresh herbs you may have in your garden, such as rosemary or parsley. You could also substitute dried versions of your choice of herbs.<\/p>\n
Pro tip: Using dried herbs instead of fresh herbs? Substitute 1 tsp of dried herbs for 1 Tbsp of fresh herbs.<\/strong><\/em><\/p><\/blockquote>\n
3. Rice<\/h4>\n
You’ll use rice in this casserole dish. I used some jasmine rice that we had on hand, which worked well in the meal. However, whole grains are always a better option if you’re making a shopping decision for your health. Brown rice has more fiber, vitamins, and nutrients than white rice. (Source: Healthline<\/a><\/em>)<\/p>\n
4. Gruy\u00e8re Cheese<\/h4>\n
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