Deep Dish Summer Squash

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Deep Dish Summer Squash

August 10, 2016
CA Grown Mom

Susan Phillips

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Deep Dish Summer Squash

Deep Dish Summer Squash

Ahhhhhhh…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 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 ?

 

Deep Dish Summer Squash

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.  

 

Deep Dish Summer Squash

Our base is a wonderful caramelized onion bed…

 

Deep Dish Summer Squash

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

 

Deep Dish Summer Squash

Drizzle the layers with a bit of California olive oil…

 

Deep Dish Summer Squash

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

 

Deep Dish Summer Squash

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

 

Deep Dish Summer Squash

And the end result is a whole lot of yum…the squash combination and tomato have cooked to perfection along with the cheese that has formed a tasty crust that is hard to resist.

 

Deep Dish Summer Squash

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

Deep Dish Summer Squash

Bon Appetit! 

 

Here is the printable recipe for ya…

Deep Dish Summer Squash
Serves 8
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 large yellow onion, sliced
  2. 2 cloves garlic, minced
  3. 2 T. Olive oil
  4. 4 zucchini, cut into thin slices
  5. 4 yellow squash, cut into thin slices
  6. 5 tomatoes, cut into thin slices
  7. 1 tsp. dried basil
  8. 1/2 cup shredded parmesan cheese
Instructions
  1. Preheat oven to 375
  2. 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
  3. Add the minced garlic to the onion and cook for another minute until garlic is fragrant
  4. Spray a deep casserole dish with cooking spray and place the onion mixture on bottom, spreading to cover
  5. Alternate placing the zucchini, squash and tomato in the dish, keeping the slices upright against the edges of the dish
  6. Drizzle with 1 Tbsp olive oil and top with a dusting of dried basil leaves
  7. Cover with foil and place in oven for 40 minutes
  8. Remove from oven and top with parmesan cheese
  9. Return to oven, uncovered for 30 minutes
  10. Let rest a few minutes and serve
Adapted from Inspiration
Adapted from Inspiration
California Grown http://www.californiagrown.org/

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