Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fresh Tomato and Summer Squash Bake Recipe
    Lost? Site Map

    Fresh Tomato and Summer Squash Bake

    Fresh Tomato and Summer Squash Bake. Photo by The_Swedish_Chef

    1/2 Photos of Fresh Tomato and Summer Squash Bake

    more photos

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    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

    Directions:

    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:

    Advertisement

    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
    66%
    Total Fat 52.3 g
    80%
    Saturated Fat 23.1 g
    115%
    Cholesterol 105.5 mg
    35%
    Sodium 1637.0 mg
    68%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 4.5 g
    18%
    Sugars 9.0 g
    36%
    Protein 26.8 g
    53%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes