Simple Summer Squash

Name: Simple Summer Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6
Cuisine: American
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

By Gina Davis
@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 :)

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

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
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How to Make Simple Summer Squash

Step-by-Step

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
Preheat oven to 375 degree
Cut squash into small chunks and place into a glass baking dish.
Slice onion and spread on top of squash.
Spread 1/2 the shredded mozzarella cheese on top of onions.
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!)
Salt and pepper to taste
Spread remaining cheese on top of tomatoes.
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.