With our squash harvest starting to come in, I wanted to try some new veggie dishes. This delicious tomato and squash dish with an Italian flavor is adapted from a recipe that I saw in the Costco Connection magazine. I’ll be glad when our Roma tomatoes start producing – the Romas we bought to use in this recipe were over a dollar each! Later in the summer when we can get all of the vegetables and herbs from our garden, I will definitely be making this again.
Here are the ingredients and the prepared dish before baking:
The oregano is from my recently started herb garden. I am loving being able to step out on the deck and snip fresh herbs for dinner.
And here is the finished dish, which was fantastic:
Tomato and Squash Bake
- 1 zucchini
- 2 yellow squash
- 4 Roma tomatoes
- 2 cloves garlic, minced
- 2 green onions, sliced
- 4 sprigs fresh oregano (leaves only), chopped
- 1 cup shredded Parmesan cheese
- Salt and pepper
- Olive oil
Wash all vegetables. Combine garlic, green onions, oregano, and Parmesan cheese in a small bowl and set aside. Slice zucchini and yellow squash and toss with salt and pepper to taste. Layer 1/2 of the zucchini and squash in a baking dish that has been lightly greased. Slice the tomatoes and layer 2 tomatoes over the squash. Sprinkle with 1/2 of the Parmesan cheese mixture. Layer with the rest of the squash, tomatoes, and cheese mixture as before. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400°F for 30 minutes. Allow to sit for 10 minutes then cut into squares and serve.