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+ servings

Deep Dish Summer Squash Recipe

Susan the CA Grown Mom
This easy baked summer squash recipe gets an extra burst of summer flavor from fresh tomatoes, garlic & onion.
4.41 from 10 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 servings
Calories 112 kcal

Ingredients
  

  • 1 large yellow onion sliced
  • 2 cloves garlic minced
  • 2 TBSP Olive oil
  • 4 zucchini cut into thin slices
  • 4 yellow squash cut into thin slices
  • 5 tomatoes cut into thin slices
  • 1 tsp. dried basil or 2 TBSP fresh basil, sliced thin
  • 1/2 cup shredded Parmesan cheese

Instructions
 

  • Preheat oven to 375
  • Add 1 Tbsp. olive oil to a sauce pan and add the sliced onion. Cook for about 10 minutes or until onion is browned and just beginning to caramelize
  • Add the minced garlic to the onion and cook for another minute until garlic is fragrant
  • Spray a deep casserole dish with cooking spray and place the onion mixture on bottom, spreading to cover
  • Alternate placing the zucchini, squash and tomato in the dish, keeping the slices upright against the edges of the dish
  • Drizzle with 1 Tbsp olive oil and top with a dusting of dried basil leaves
  • Cover with foil and place in oven for 40 minutes
  • Remove from oven and top with parmesan cheese
  • Return to oven, uncovered for 30 minutes
  • Let rest a few minutes and serve.

Notes

Inspired by a recipe from Jeanette's Healthy Living

Nutrition

Calories: 112kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 110mgPotassium: 742mgFiber: 3gSugar: 7gVitamin A: 1091IUVitamin C: 46mgCalcium: 126mgIron: 2mg
Keyword squash, summer, tomato, zucchini
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