This easy baked summer squash recipe gets an extra burst of summer flavor from fresh tomatoes, garlic & onion.

• Updated September 2021 with new links and to correct recipe card

California Squash and Zucchini are in Stores Now!

Or, if you are of the garden persuasion, in your garden now! I await this time of year highly anticipating the abundance of this versatile veggie. Sautéed, grilled, or even spiraled into ‘noodles,’ squash makes summer living easy!

This particular summer squash recipe is ridiculously simple to prepare and is so mild that even the pickiest of eaters won’t complain. We’ve incorporated another summer fave – plump ripe tomatoes – and top it all off with parmesan cheese.

Can you say YUM?

This dish goes perfect with barbecued chicken, baked fish, or even a simple pasta in olive oil.  

And, since it has zero carbs, you can indulge in just a bit more.  

Our base is a wonderful caramelized onion bed…

Topped with alternating disks of yellow crookneck squash, traditional green zucchini, and tomatoes…

Drizzle the layers with a bit of California olive oil…

Finish with a dusting of dried basil, and bake covered for 40 minutes.

Remove from the oven and top with a healthy amount of parmesan cheese and return to the oven for 30 minutes.

The end result is a whole lot of deliciousness.

The squash combination and tomato have cooked to perfection along with the cheese that has formed a tasty crust that is hard to resist.

Let it rest a few minutes and serve, ensuring a lovely, piping hot meal!

Bon Appetit! 

Love easy summer veggie recipes? Try this No Cook Tomato Sauce from our friend Alison, our Eggplant Caponata, KC’s Baked Eggplant with Figs + Leeks, and Kate’s Vegan (Avocado!) Ceviche next! Pro tip: make Tomato Water with ripe summer tomatoes and use the leftover fruit in soups, pasta sauce, or spread them under the squash in this recipe!

Here is the printable recipe for ya…

Deep Dish Summer Squash Recipe

Susan the CA Grown Mom

This easy baked summer squash recipe gets an extra burst of summer flavor from fresh tomatoes, garlic & onion.

4.41 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 8 servings

Calories 112 kcal

Ingredients

  

1x2x3x

• 1 large yellow onion sliced
• 2 cloves garlic minced
• 2 TBSP Olive oil
• 4 zucchini cut into thin slices
• 4 yellow squash cut into thin slices
• 5 tomatoes cut into thin slices
• 1 tsp. dried basil or 2 TBSP fresh basil, sliced thin
• 1/2 cup shredded Parmesan cheese

Instructions

 

• Preheat oven to 375
• Add 1 Tbsp. olive oil to a sauce pan and add the sliced onion. Cook for about 10 minutes or until onion is browned and just beginning to caramelize
• Add the minced garlic to the onion and cook for another minute until garlic is fragrant
• Spray a deep casserole dish with cooking spray and place the onion mixture on bottom, spreading to cover
• Alternate placing the zucchini, squash and tomato in the dish, keeping the slices upright against the edges of the dish
• Drizzle with 1 Tbsp olive oil and top with a dusting of dried basil leaves
• Cover with foil and place in oven for 40 minutes
• Remove from oven and top with parmesan cheese
• Return to oven, uncovered for 30 minutes
• Let rest a few minutes and serve.

Notes

Inspired by a recipe from Jeanette’s Healthy Living

Nutrition

Calories: 112kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 110mgPotassium: 742mgFiber: 3gSugar: 7gVitamin A: 1091IUVitamin C: 46mgCalcium: 126mgIron: 2mg

Keyword squash, summer, tomato, zucchini

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!