Summer Squash & Tomato Bake

2

September 12, 2013 by Sam

Summer is soon coming to an end but our local stores & farmers’ markets are still overflowing with beautiful summer squash & tomatoes! Some family friends had given us some fresh picked tomatoes & squash from their garden and I wanted to make something with the two of them as the main ingredient, hence, my squash & tomato bake!

Baking the tomatoes really brings out their flavor & adding the fresh basil & garlic really adds to the squash. The flavors really go well together without trying to outshine one another.

This is a great side dish to go along with just about anything & is a great way to hang on to some summer flavor before Fall comes.

Summer Squash & Tomato Bake

Summer Squash Tomato Bake-Primal Noms


Serves: 6

Ingredients
1 red onion

3 tbs. butter

2 summer squash

4 medium tomatoes

3 tbs. fresh chopped basil

8 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. ground pepper

2 cups mozzarella

1/4 cup grated parmesan

Instructions
Preheat the oven to 350 degrees.

Dice the red onion into small pieces. Melt the butter in a skillet, then add the onion & cook until translucent. Remove from heat and set aside.

Slice the squash & tomatoes into discs.

In an oven safe dish, make one layer of squash & sprinkle a quarter of the basil, garlic, salt & pepper, and mozzarella.

Summer Squash Tomato Bake 1-Primal Noms

Top the squash layer with one layer of tomato and sprinkle with a quarter of the basil, garlic, salt & pepper, and mozzarella.

Summer Squash Tomato Bake 3-Primal Noms

Repeat the two layers & then top with the onion, melted butter & parmesan.

Summer Squash Tomato Bake 4-Primal Noms

Cover with foil & bake for 30-35 minutes. Uncover & broil for 3 minutes.

Summer Squash Tomato Bake 5-Primal Noms

Use a slotted spatula/spoon to scoop out (plenty of water will get cooked out of the squash & tomato) & serve.

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2 thoughts on “Summer Squash & Tomato Bake

  1. Sara Scott says:

    Absolutely delicious! I really like how the squash is cook just right, so it’s not soggy and falling apart; rather, the squash is slightly crunchy and adds perfect texture. I used dried basil instead of fresh, which turned out just fine. Thanks for sharing!!

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