Summer Squash And Tomatoes Recipe

Name: Summer Squash And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tomatoes, peeled and sliced; 3 medium onions, peeled and sliced; 3 crookneck yellow squash, sliced (zucchini can be used); 1 garlic clove, minced; 1/4 cup olive oil; 1 cup bouillon; 2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon dill; 1/2 teaspoon tarragon; 1/3 cup fresh parsley, finely chopped

Servings: persons

1
Heat oven to 400u00b0F
2
Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
3
Remove from heat and drain.
4
Heat garlic in olive oil in large skillet.
5
Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
6
Transfer the mixture to a 6 quart casserole dish.
7
Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
8
Stir in dill and tarragon.
9
Sprinkle top with parsley.
10
Return to oven and bake 10 minutes more.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tomatoes, peeled and sliced, 3 medium onions, peeled and sliced, 3 crookneck yellow squash, sliced (zucchini can be used), 1 garlic clove, minced, and more.

Yes, Summer Squash And Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Squash And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions