Mediterranean Baked Squash

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A trip to a local Farmers’ Market recently yielded some beautiful late season summer squash – yellow crook-neck and deep green zucchini. By adding the yellow, red, and purple peppers plus herbs from our garden, this easy to bake dish is full of flavor as well as color. It is a ratatouille style dish but does not include eggplant. I made it twice last week, once for our table, and once to take to a choir potluck supper. It was well received at both places!

Mediterranean Baked Squash

2 large yellow squash, sliced in thin rounds

2 large zucchini, sliced in thin rounds

2 cups crushed tomatoes

1 Tablespoon olive oil, plus additional for drizzling on top

1 yellow onion, chopped

1 red pepper, sliced

1 purple or green pepper, sliced

1 yellow pepper, sliced

4 garlic cloves, minced

fresh basil, chopped

fresh or dried thyme

sea salt and freshly cracked black pepper

a piece of parchment paper cut to fit inside of baking dish top

Preheat oven to 375 degrees.

Spray baking dish with cooking spray. Spread crushed tomatoes over bottom of dish.  Add olive oil, onions, and garlic and stir to blend.  Layer squash and peppers with alternating colors, starting at edges of the dish and working toward center, overlapping slightly.  Drizzle with olive oil, sprinkle with sea salt and cracker pepper, basil and thyme.

Place parchment paper cut to fit inside baking dish on top of vegetables and bake for 40 minutes or until vegetables are tender but not mushy. Remove parchment and serve.

 

 

 

 

 

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