The following recipe for Baked Summer Squash with Tomatoes and Cheese is from SurvivalBlog reader V.F..
Chef’s Notes: “Squash season will soon be here! You can substitute zucchini squash. I make this with Mozzarella cheese. I haven’t tried substituting cheeses, but I assume that this could work with another mild cheese like Havarti or Monterey Jack. This takes just a half hour from start to finish. I’m not calling out exact quantities of spices and olive oil — just make them suit your taste.”
Ingredients
- Summer squash (or zucchini squash)
- Salt
- Pepper
- Garlic
- Basil
- Olive oil
- Tomatoes (sliced)
- Tomato sauce (Pasta style, Marinara, or Basil Tomato type sauce)
- Mozzarella cheese, grated or very thinly sliced.
Directions
- Wash and towel dry two large squash
- Slice them to 1/4 to 1/2-inch thickness
- Preheat oven to 450 F.
- In a medium bowl, combine sliced zucchini, salt, pepper, garlic, basil, and olive oil. Gently stir and set aside for 5+ minutes to slightly marinate.
- Prepare a medium-size casserole dish with a light spritz of a cooking spray.
- Lay your squash slices on the bottom of the casserole dish followed by tomato halves, garlic, and basil.
- Spoon the tomato sauce on top, lightly, here and there.
- Drizzle on another tablespoon of olive oil.
- Top it all with Mozzarella cheese.
- Bake in 450 F oven for 15-18 minutes, until the cheese melts.
SERVING
Serve it while it is still hot.
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