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
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
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.
Top the squash layer with one layer of tomato and sprinkle with a quarter of the basil, garlic, salt & pepper, and mozzarella.
Repeat the two layers & then top with the onion, melted butter & parmesan.
Cover with foil & bake for 30-35 minutes. Uncover & broil for 3 minutes.
Use a slotted spatula/spoon to scoop out (plenty of water will get cooked out of the squash & tomato) & serve.