Garden Bake

Marissa Hasting

By
@MarissaHasting

We were weeding our garden at the community garden the other day, when a woman stopped by to pick her squash/zucchini. She had some extra and gave us some. We started ours late in the years, so there wasn't much harvesting on our part. But our Italian basil was doing great and I got a few handfuls of that, so I wanted to make something that used the things we got from the garden!
This was AWESOME. My boyfriend even likes it, and he doesn't usually eat squash or zucchini. Easy to make, and use all those fresh garden veggies. c:


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Rating:

Comments:

Serves:

2-3. More if you add noodles

Prep:

5 Min

Cook:

20 Min

Method:

Bake

Ingredients

1
medium zucchini
1
small yellow squash
1-2
tomatoes (you could probably use more, but we didn't have many ready)
handful
fresh basil (i used italian basil, i'm sure sweet would work fine)
4 tsp
butter, melted
1
red or white onion (i accidentaly pulled up some baby onions while weeding, so i used those)
2-4
sliced garlic cloves
1 Tbsp
salt and pepper (or to taste)

Directions Step-By-Step

1
Set your oven to broil
Slice squash, and zucchini lengthwise, then across. I left mine rather thick. Slice onion and tomatoes. Cut garlic into thin thin slices. You can mince if you'd like, I prefer it sliced.
2
Put your sliced veggies and garlic in a baking dish with the basil. Add salt/pepper, and pour melted butter over the mixture. (You can probably substitute the butter if you'd like)
3
I broiled it for about 3-4 minutes, just until the edges of the top veggies had a bit of a chard look. Then turned the oven down to 350 and baked it for about 15 minutes.
4
ENJOY! I served it with a side salad and crusty bread. I also had leftover noodles and tossed some of it in with the noodles and it was delicious!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Kosher, Wheat Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy