Tomato and Squash Bake

Cooked dish of layered slices of tomatoes, zucchini, yellow squash, and cheese with herbs and spices

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.

Servings per Recipe: 6 servings

Calories per Serving: 119

Prep Time: 15 mins

Cook Time: 30 mins

Resting Time: 10 mins

Total Time: 55 mins

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5 from 2 votes

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.

Adapted from a recipe in Costco Connection magazine.

Nutrition