Summer Squash & Tomato Delight
4-6 Servings
Total time: 40 min
Adapted from Sage Acres
Image from NYT Cooking
This easy summer inspired side dish is a delight to make and eat! This dish is excellent paired with pasta, rice, fish, chicken, beef, chickpeas, butter beans and more.
Ingredients
1½ lbs summer squash: zucchini, kousa, patty pan - what ever you have
½ cup onion sliced as thinly as possible
¼ cup olive oil
2 Tbsp minced garlic
1-2lb tomatoes
1 tsp salt
1½ tsp pepper
¼ cup fresh basil or 2 tsp dried basil (save a bit for garnish if desired)
Optional* add parmasan, mancheago or goat cheese at the end of baking
Instructions
Slice the zucchini and onion as thinly as possible. If you have a food processor with slicing blade, that works great.
Chop tomatoes into chunks.
Heat oil in a large, ovenproof pot and add onions.
Once onion become soft and start to turn color, add garlic and saute quickly.
Add chopped tomatoes and reduce heat. Simmer for 20 minutes.
While mixture is simmering, preheat oven to 350°.
Add zucchini, salt, pepper, and basil to simmering pot. Mix well.
Place pot in oven, uncovered. Cook 30 minutes. If there is too much liquid continue cooking until it reaches your desired consistency. Add optional cheese to melt on top for the last couple minutes of cooking.
Serve immediately or keep in fridge for up to 3 days.
