Summer Squash and Tomatoes

Recipe by mary winecoff
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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