We had this casserole earlier this week and it passed the husband test. This is a doubled recipe and includes unspecified amounts.
approximately 5 medium summer squash, cut into 1 inch pieces
approximately 4 tomatoes, cut up in 1/2 inch strips
salt and pepper
3 Tablespoons of melted butter
shredded cheddar and monterey jack cheese (can use just either one)
Steam summer squash pieces for 4 minutes; you can also cook them in water which takes about 10 minutes.
Layer squash and tomatoes in two casserole dishes. Dribble butter over top. Salt and pepper to taste. Sprinkle cheese over top according to taste. Then add bread crumbs to taste.
Bake at 350 for 20 minutes.
I don’t have exact costs, but given that the summer squash and tomatoes came out of my garden and the bread crumbs came from homemade bread, this is a fairly inexpensive side dish for me to make. Maybe a dollar at the most for a doubled recipe.