Simple Summer Squash

Gina Davis

By
@GMarie65

Ok I know Simple most often means less flavor BUT not in this case! Really 4 ingredients and you have a really flavorful tasty squash dish! Hey who knew? Right?

I started making this dish the first time I grew a garden 27 years ago. I didn't know I needed only 2 to 3 squash plants so I planted 10 LOL can we say overrun with squash??? My dad said I should have asked him lol well I didn't! This has been a family fave for all these years and my husband will take a biscuit and make sure he gets every little drop out of the dish. There is never a leftover on this dish EVER :)


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Serves:

4-6

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 - 4
squash (i used a mix-one of each sm. zucchini, yellow crook neck and straight neck
1 small
onion (i used a half of a large white sweet onion)
1 can(s)
diced tomatoes (i used a pint of home canned tomatoes) but a store bought reg. can is fine used it many times)
8 oz
shredded mozzarella cheese
salt and pepper to taste

Directions Step-By-Step

1
SQUASH by nature is a watery veggie. Now when this dish is done it will have a lot of liquid in it. I just leave it my hubby like to dip his buttermilk biscuits in it. BUT there is 2 ways you can avoid the liquid if you do not want it in the dish. Easy way is to just drain it off after baking. (I sometimes do this if I think I can get by with it lol) Or the harder way: Cut squash into chunks and place in a colander set them in the sink and sprinkle a couple tablespoons kosher salt (fine or coarse) on it and toss them around and let them drain for about 2 hours. Then just follow the recipe below. :} Thanks
2
Preheat oven to 375 degree
3
Cut squash into small chunks and place into a glass baking dish.
4
Slice onion and spread on top of squash.
5
Spread 1/2 the shredded mozzarella cheese on top of onions.
6
Pour tomatoes on top of cheese.(I used a half of a quart jar of tomato, okra and corn I had canned last year that I had left-over from a few nights back. I don't normally use this I use just canned tomatoes but I did NOT want it to spoil on me!)
7
Salt and pepper to taste
8
Spread remaining cheese on top of tomatoes.
9
Bake uncovered for 35 mins or until bubbly and cheese has melted good. Cool a few minutes and drain the liquid off if you prefer.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids