Baked Zucchini, PattyPan (Scallop) Squash and Garden Fresh Tomatoes
Prep time
Cook time
Total time
Make this dish when you have an abundance of summertime ingredients like tomatoes, zucchini and summer squash. The roasted flavor brings out a natural sweetness making this dish a huge hit!
Author: Parsnips and Parsimony
Recipe type: Vegetable
Serves: 8
Ingredients
- 2 Tbsp. olive oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1-1/4 lb. ripe red tomatoes (paste tomatoes), cored and cut into ¼-inch slices
- 1 medium zucchini, cut into ¼-inch slices
- 2-3 Pattypan summer squash or any yellow squash, cut into ¼-inch slices
- 3 Tbsp. olive oil
- 1Tbsp. dried thyme leaves
- 1 tsp. salt
- ¾ cup grated Parmesan cheese
- Freshly ground black pepper to taste
Instructions
- Place oil and onions in skillet and cook over medium-low heat for 20 minutes or until onions are golden brown.
- While onions are cooking, slice other vegetables and toss with 3 Tbsp olive oil, 1 Tbsp dried thyme and 1 tsp salt.
- Mix squash and seasonings.
- When the cooking time is up for the onions, add the minced garlic and cook for another minute or until the garlic is fragrant.
- Place onions in a greased 7x11 inch baking dish and spread to coat the bottom of the pan
- Layer the zucchini, pattypans and tomatoes until you have used all of the slices
- Drizzle a small amount of olive oil over the vegetables.
- Sprinkle with thyme and Parmesan cheese
- Bake at 375F for 60-70 minutes until fork tender, the juices are boiling and the dish has reduced considerably.
- Let sit 15 minutes before serving.
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