Whiteley Creek Homestead

My friend Connie kindly gave me a beautiful yellow squash freshly plucked from her garden, so I paired it with a zucchini that was in my most recent weekly CSA box to make a flavorful squash tomato medley topped with parmesan cheese. The recipe is from allrecipes.com.   

Squash Tomato Medley

Makes 6 servings.

1 tbsp olive oil

2 yellow squash, sliced

2 zucchini, sliced

1 onion, chopped

2 cloves garlic, minced

1-16 oz can diced (or stewed) tomatoes (I like the basil and garlic variety.)

½ tsp dried basil

2 tsp dried oregano

Salt and pepper to taste

¼ cup grated Parmesan cheese (I used ½ cup.)

Preheat oven to 325°. In a large pan, heat olive oil over medium heat. (I used one notch up from low because I like to use the lowest temp necessary.) Add squash, zucchini, onion, and garlic. Sauté until all veggies are softened. (Don’t cook so long that the veggies get mushy. You want them to be crisp tender. I covered the pan with a lid, which isn’t standard procedure for sautéing, but I keep the cooking temp low, so using a lid speeds the process.) Add tomatoes with juice. Season with basil, oregano, salt, and pepper. Transfer ingredients to a glass baking dish. Bake for 20 minutes. Sprinkle with Parmesan cheese and bake another 10 minutes.