Summer Squash and Tomatoes

READY IN: 1hr 40mins
Recipe by mary winecoff

Another recipe from the old plastic bag my mother handed me when she moved to a retirement home this summer. This one I remember! Very good. We always had a large garden out back and this is a good casserole to use when it explodes.

Top Review by Pineapple

This was really good! I didn't use the dill or tarragon but used fresh basil instead - we really enjoyed this dish & I'll prepare it again.

Ingredients Nutrition

Directions

  1. Heat oven to 400°F
  2. Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
  3. Remove from heat and drain.
  4. Heat garlic in olive oil in large skillet.
  5. Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
  6. Transfer the mixture to a 6 quart casserole dish.
  7. Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
  8. Stir in dill and tarragon.
  9. Sprinkle top with parsley.
  10. Return to oven and bake 10 minutes more.

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