Summer Squash Tomato Bake

Thursday June 9, 2011
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This is a recipe I got from my mom — I’m sure there are lots of versions out there, but I didn’t see any exactly like she made it, so I’m sharing this version.   It’s not a fussy recipe, feel free to play with the proportions, substitute with what you have on hand, etc.

It’s also a great way to use up that summer bounty from the garden.

You basically layer different types of squash with onions and tomatoes and bake for 45 minutes.

Here’s how it looked after I did a layer of zucchini, then onions, then yellow squash (incomplete, so you can see what’s below).

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I finished with another layer of onion, followed by tomatoes.  I then drizzled olive oil on top and seasoned with salt and pepper.

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After baking for 40 minutes, I topped with parmesan cheese and cooked for another 5 minutes.   It came out looking delish and tasting better than it looked!

I’m not a big veggie eater, but I had no problem devouring this.   Sadly, the kids currently have an anti-squash stance, so they turned up their noses at this dish, but that didn’t prevent the 3 grown-ups from licking the plate clean.

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Here’s the recipe.

Summer Squash Tomato Bake

Recipe Type: Vegetable Side
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4-6 people

Ingredients
  • 1 medium Zucchini, thinly sliced crosswise
  • 1 medium Yellow Squash, thinly sliced crosswise
  • 1 medium onion, sliced into half moons
  • 2 medium tomatoes on the vine, thinly sliced
  • 2 Tbsp olive oil
  • salt & pepper to taste
  • 1/4 cup shredded Parmesan cheese  (skip the cheese to keep it Paleo)
Instructions
  1. Preheat oven to 350.
  2. Take a 9″x9″ square or 9″ round pan and drizzle a little olive oil in the bottom of the pan.
  3. Layer produce in the pan — I start with zucchini on the bottom, then a layer of onion slices, then squash, and finally tomato slices on top.
  4. Drizzle a little more olive oil on top and season with salt and pepper to taste.
  5. Bake at 350 for 40 minutes.
  6. Top dish with parmesan cheese and bake for another 5 minutes.
Notes

A mandolin slicer is a great tool to use to get evenly sliced veggies, but not a requirement.

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3 Responses to Summer Squash Tomato Bake

  1. 1
    Gooseberry Patch says:

    Just stopping by to say thank you so much for linking up to our Family Favorite Recipe Round-Up today! We’d love to include your recipe (and any other you’d like to share) in an upcoming Gooseberry Patch cookbook. When you have a moment, would you mind stopping by our website and sharing it with us there? Here’s a link: http://bit.ly/GBPsharearecipe Add the code RRU-FF to the Special Code field and we’ll keep an eye out for it. 🙂 If it’s selected for publication, we’ll let you know, and you’ll receive a free copy of the cookbook too! Thanks again for sharing on our blog today…we appreciate it!

  2. 2
    Kim says:

    Made this the other night and it was okay the first night, but it turned into scrumdiddiliscous overnight. I’ll be sad when the leftovers are gone. I ended up with 2 or 3 layers of each item so I think I just needed to cook it longer the first night. YUM!

  3. 3
    John says:

    Loved the recipe, but found it a bit bland. I also have a bit of an allergy to fresh tomatoes. So I substituted a can of seasoned diced tomatoes (rosemary and oregano) and also substituted mozzarella cheese.

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