Best 6 Fresh Tomato And Summer Squash Bake Recipes

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Summer is the season for fresh tomatoes and summer squash, and what better way to enjoy them than in a delicious casserole? This easy-to-make dish is perfect for a weeknight meal or a potluck. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love.

Let's cook with our recipes!

FRESH TOMATO AND SUMMER SQUASH BAKE



Fresh Tomato and Summer Squash Bake image

What a perfect way to celebrate Summer's Bounty, than with a fresh vegetable bake that uses common items from your Summer garden? The flavours burst in your mouth, and despite the bacon and cheese, this is NOT a heavy dish! I served it with Dijon-Tarragon Cream Chicken and cornbread slices. NOTE I: the original recipe was from a free pamphlet and had the most vague of ingredient ratios and instructions. It took 1/2 a day for me to get the proportions correct so ANYBODY could make it and enjoy it! NOTE II: This site won't allow the word "heaping" for cup measurements. Use a HEAPING CUP OF VEGGIES or you'll run short!

Provided by The_Swedish_Chef

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 lb bacon
2 cups vidalia onions (coarsely chopped, totaling 2 cups) or 2 cups other sweet onion (coarsely chopped, totaling 2 cups)
1 tablespoon butter
1 tablespoon olive oil
2 cups summer squash (3-4 small to medium summer squash, sliced into half moons 1/2-inch thick, totaling 2 cups)
2 cups fresh tomatoes (4-5 FRESH tomatoes, cut into quarters, then each quarter cut in half, totaling 2 cups)
2 tablespoons fresh basil, minced
1 teaspoon garlic powder, divided for each layer
1 teaspoon sea salt, ground
1 teaspoon black pepper, ground
2 cups cheddar cheese (finely shredded variety)
1 cup panko breadcrumbs (quantity varies upon your taste. I use about 3/4's cup)
olive oil, to drizzle over crumbs

Steps:

  • Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
  • Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
  • Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
  • When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
  • Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
  • When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
  • Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
  • Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
  • Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
  • Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
  • Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
  • Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
  • Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

Nutrition Facts : Calories 710.9, Fat 52.3, SaturatedFat 23.1, Cholesterol 105.5, Sodium 1637.1, Carbohydrate 34.4, Fiber 4.5, Sugar 9, Protein 26.9

GARLICKY SUMMER SQUASH AND FRESH CORN



Garlicky Summer Squash and Fresh Corn image

A delicious and different way serve two favorite summer vegetables, squash and corn!

Provided by Mindy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
½ yellow onion, sliced
4 cloves garlic, minced
½ cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
  • Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

YELLOW SQUASH AND TOMATOES



Yellow Squash and Tomatoes image

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 medium yellow summer squash, coarsely chopped
2 tablespoons olive oil
16 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BAKED FISH WITH SUMMER SQUASH



Baked Fish with Summer Squash image

Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive oil. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 8

3 cups thinly sliced mixed summer squashes (12 ounces total)
1 tablespoon fresh thyme leaves
1 tablespoon capers, drained and rinsed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cod or halibut fillets (each 5 ounces), skins removed
4 cocktail tomatoes, thinly sliced
Buttered cooked rice, for serving

Steps:

  • Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
  • Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
  • Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

SUMMER SQUASH BAKE



Summer Squash Bake image

From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

3 cups sliced yellow summer squash
2 tablespoons water
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup chopped pecans
1/2 cup mayonnaise
2/3 cup shredded cheddar cheese, divided
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 269 calories, Fat 26g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 374mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • Choose ripe, firm tomatoes. Avoid tomatoes that are bruised or have soft spots.
  • Use a variety of summer squash. Different types of squash will give your dish different flavors and textures. Try zucchini, yellow squash, pattypan squash, or any other type of summer squash that you like.
  • Slice the vegetables evenly. This will help them cook evenly.
  • Season the vegetables generously. Use salt, pepper, garlic, and other herbs and spices to taste.
  • Don't overcrowd the baking dish. If the vegetables are too crowded, they won't cook evenly.
  • Bake the vegetables until they are tender. This will take about 30 minutes, depending on the thickness of the vegetables.
  • Serve the vegetables hot or at room temperature. They can be served as a side dish or main course.

Conclusion:

This fresh tomato and summer squash bake is a delicious and easy way to enjoy the flavors of summer. The vegetables are roasted until they are tender and slightly caramelized, and they are seasoned with a simple combination of salt, pepper, garlic, and herbs. This dish is perfect for a weeknight dinner or a summer party. It can be served as a side dish or main course, and it is sure to please everyone at the table.

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