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    You are in: Home / Recipes / Fresh Tomato and Summer Squash Bake Recipe
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    Fresh Tomato and Summer Squash Bake

    Fresh Tomato and Summer Squash Bake. Photo by The_Swedish_Chef

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    The_Swedish_Chef's Note:

    What a perfect way to celebrate Summer's Bounty, than with a fresh vegetable bake that uses common items from your Summer garden? The flavours burst in your mouth, and despite the bacon and cheese, this is NOT a heavy dish! I served it with Dijon-Tarragon Cream Chicken and cornbread slices. NOTE I: the original recipe was from a free pamphlet and had the most vague of ingredient ratios and instructions. It took 1/2 a day for me to get the proportions correct so ANYBODY could make it and enjoy it! NOTE II: This site won't allow the word "heaping" for cup measurements. Use a HEAPING CUP OF VEGGIES or you'll run short!

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    Units: US | Metric

    • 1/2 lb bacon
    • 2 cups vidalia onions (coarsely chopped, totaling 2 cups) or 2 cups other sweet onion (coarsely chopped, totaling 2 cups)
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 2 cups summer squash (3-4 small to medium summer squash, sliced into half moons 1/2-inch thick, totaling 2 cups)
    • 2 cups fresh tomatoes (4-5 FRESH tomatoes, cut into quarters, then each quarter cut in half, totaling 2 cups)
    • 2 tablespoons fresh basil, minced
    • 1 teaspoon garlic powder, divided for each layer
    • 1 teaspoon sea salt, ground
    • 1 teaspoon black pepper, ground
    • 2 cups cheddar cheese (finely shredded variety)
    • 1 cup panko breadcrumbs (quantity varies upon your taste. I use about 3/4's cup)
    • olive oil, to drizzle over crumbs


    1. 1
      Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
    2. 2
      Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
    3. 3
      Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
    4. 4
      When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
    5. 5
      Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
    6. 6
      When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
    7. 7
      Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
    8. 8
      Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
    9. 9
      Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
    10. 10
      Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
    11. 11
      Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
    12. 12
      Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
    13. 13
      Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Fresh Tomato and Summer Squash Bake

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.8
    Calories from Fat 471
    Total Fat 52.3 g
    Saturated Fat 23.1 g
    Cholesterol 105.5 mg
    Sodium 1637.0 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 4.5 g
    Sugars 9.0 g
    Protein 26.8 g

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