So simple to assemble, but looks totally impressive when serving, you need to try this healthy squash zucchini tomato recipe ASAP!
Summer is the time of year when everyone’s garden is exploding with fresh squash, tasty zucchini, and juicy, red, ripe tomatoes.
Listen, if you’ve got zucchini growing out of your ears, the easiest way to cook it is to grill it. I’ve got a great tutorial on how to grill zucchini that has lots of seasoning recommendations.
But when you have a little more time to spare, and I’m not talking a whole lot more time, this recipe for layered squash, zucchini, and tomatoes looks super impressive.
The Most Impressive Squash Zucchini Tomato Recipe
The secret to this impressive looking side dish is actually in an inexpensive kitchen tool.
I’ve found using a mandolin slicer to evenly slice the squash and zucchini makes prepping this recipe a snap.
I would list the mandolin slicer as a tool every kitchen should have.
If you happen to own a food processor, of course you can use it to make even slices.
However, even though I do own a food processor, I find myself reaching for my mandolin most of the time.
Washing the mandolin is much quicker and easier than it is for the food processor.
And plain and simple – I don’t like to do dishes. 😂
So the mandolin slicer works for the squash and zucchini, but you’ll want to use a serrated knife to evenly slice the plum tomatoes.
Once you have the vegetables sliced, the rest of the recipe is easy.
Sprinkle with a blend of basil, oregano, and garlic powder.
Drizzle with a good quality olive oil.
Top with Parmesan cheese and bake to perfection!
Squash Zucchini Tomato Recipe
Classically seasoned and easy to prepare summer side dish.
- 2 medium zucchini evenly sliced
- 2 medium yellow squash evenly sliced
- 4 plum tomatoes evenly sliced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- ½ cup grated parmesan cheese
- Preheat oven to 350 degrees. Grease a 9×9 square baking dish.
- Lay sliced vegetables on a flat surface. Mix together dry seasonings and sprinkle over vegetables.
- Stand vegetables in the prepared baking dish, alternating zucchini, yellow squash, and tomato, creating several rows.
- Drizzle the layered dish with olive oil and sprinkle with parmesan cheese.
- Bake for 30 to 45 minutes depending on desired tenderness.
That’s it! It really is that simple to bake up a summertime favorite.
I’d encourage you to bring it to your next potluck. You’ll get plenty of “ooo’s” and “aaahhh’s” and only you will know how simple it was to make!