The ol’ maters have had a rough year around here.
Between the record breaking high temps and crazy random wind storms, they had a hard life this year.
Production is just starting to taper off so I’ve been trying some new recipes with them. I happened to pick up a few zucchini and squash the other day. Oh and basil.
Tomato, Zucchini and Yellow Squash Bake
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 2 medium tomatoes, thinly sliced
- 1 cup finely shredded mozzarella or Italian blend cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 2 Tablespoons fresh basil (dried will work to but use less)
- 2 cloves garlic, minced
- salt and pepper to taste
- Preheat oven to 375 degrees F. Prepare casserole dish with cooking spray. (I used a 2.5 quart Corningware dish, but will use slightly smaller one in future.
- Slice zucchini, squash and tomato and lay flat on several layers of paper towel to absorb excess moisture (about 5 minutes or so).
- In a large bowl, combine mozzarella, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini and squash slices in the pan. Sprinkle 1/3 of the cheese and herb mixture on top. Arrange half of the tomatoes. Repeat with the final layer being the cheese mixture.
- Bake uncovered in preheated oven for 25-30 minutes. Cheese will brown slightly. Enjoy immediately!
This recipe really hit the spot and was super easy to pull off for a middle of the week dinner side dish. I paired it with some grilled Italian sausage, but think that it would be great with steaks or grilled chicken too. My big boy even gave it a try and was surprised at how much he liked the flavors. Italian herbs and summer veggies…what’s not to like?
The little guy thought that the zucchini were pickles and therefore wouldn’t give it a taste. Maybe next time. I hope you enjoy this end of summer dish as much as we did the other night!