Colorful, healthy, and full of flavor, Tomato Squash Bake is the perfect way to use a bountiful harvest. The flavor combination of squash and tomatoes with fresh herbs is fabulous, and you can't beat this tomato squash bake for a light and healthy side dish.
⏲️ Time needed
The preparation time to wash and slice the vegetables and mince the herbs is about 15 minutes, with cook time of about half an hour. The bake will be easier to slice and serve after a short resting time, so plan on about an hour for total time needed.
🥘 Ingredients
- zucchini
- yellow squash
- Roma tomatoes
- garlic
- green onions
- fresh oregano leaves
- Parmesan cheese
- salt and pepper
- olive oil
🍲 Adaptations for dietary restrictions
The recipe is vegetarian and gluten-free. Vegans and those avoiding dairy can omit the Parmesan cheese or use a dairy-free alternative.
📋 Instructions
Wash the vegetables, then mince the garlic and chop the green onions and oregano. Combine in a bowl with the Parmesan cheese and set aside.
Slice the zucchini and yellow squash and toss with salt and pepper to taste.
Prepare a shallow baking dish with non-stick cooking spray, then layer ½ of the zucchini and squash in it.
Slice the tomatoes and layer 2 tomatoes over the squash. Sprinkle with ½ 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 to taste.
Bake at 400°F for 30 minutes. Allow to sit for 10 minutes then cut into squares and serve.
💭 Tips
Tomato Squash Bake is the perfect recipe for when squash and tomatoes are coming in, and it's a great excuse to start an herb garden.
I try to keep fresh herbs growing all year long, either in a planter outside or in a south-facing windowsill inside during the cold months. For almost the same price as a single packet of fresh-cut herbs, you can buy a live herb plant that will produce all year long.
Chopping herbs is easiest when you roll the leaves up together into a tight ball or log shape, then hold them tightly to keep them together as you chop.
📖 Recipe
Tomato and Squash Bake
Ingredients
- 1 zucchini
- 2 yellow squash
- 4 Roma tomatoes
- 2 cloves garlic
- 2 green onions
- 1 Tbsp. fresh oregano leaves, chopped
- 1 cup shredded Parmesan cheese
- salt and pepper, to taste
- 1 tablespoon olive oil
- non-stick cooking spray
Instructions
- Wash all vegetables.
- Mince the garlic and chop the green onions and oregano. Combine in a bowl with the Parmesan cheese and set aside.
- Slice zucchini and yellow squash and toss with salt and pepper to taste.
- Prepare a shallow baking dish with non-stick cooking spray.
- Layer ½ of the zucchini and squash in the prepared baking dish.
- Slice the tomatoes and layer 2 tomatoes over the squash. Sprinkle with ½ 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.
Notes
- If you do not have access to fresh oregano, you can use 1 tsp. dried oregano.
- Vegans and those avoiding dairy can omit the Parmesan cheese or use a dairy-free alternative.
Nutrition per serving
The delicious tomato and squash dish with an Italian flavor is adapted from a recipe in the Costco Connection magazine.
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Lila
Pics are gorgeous...making me hungry! I'll definitely be making this one soon.
Mary Ann
Thanks, Lila. It was really good – there wasn’t very much left because we all had seconds!