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.
Prep Time 10 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Main Course, Side Dish
Cuisine American
Servings 8 servings
Calories 112 kcal
- 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
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.
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