Best 5 Fresh Tomato And Summer Squash Bake Recipes

**A Culinary Journey Through Freshness: A Symphony of Summer Flavors in Tomato and Summer Squash Bake Recipes**

As the summer sun casts its golden glow, nature's bounty reaches its peak, presenting us with an abundance of vibrant tomatoes and tender summer squash. These seasonal gems come together in a harmonious culinary dance, resulting in a symphony of flavors that will tantalize your taste buds.

Our collection of fresh tomato and summer squash bake recipes offers a delightful array of dishes that capture the essence of summer's harvest. From classic casseroles bursting with juicy tomatoes and golden squash to innovative tarts adorned with vibrant colors, these recipes showcase the versatility of these garden treasures.

Whether you're seeking a hearty main course or a delectable side dish, our recipes have something for every palate. Indulge in the comforting warmth of a classic tomato and squash casserole, where tender vegetables mingle with a creamy sauce and a crispy breadcrumb topping. For a lighter option, try our summer squash and tomato tian, a Provençal-inspired dish featuring layers of thinly sliced vegetables arranged in a stunning mosaic.

Vegetarians and vegans will delight in our selection of meatless bakes, such as the roasted tomato and summer squash pasta bake, where al dente pasta joins forces with roasted vegetables, herbs, and a rich tomato sauce. For a gluten-free alternative, our zucchini and tomato galette offers a flaky crust filled with a medley of summer vegetables and topped with a sprinkling of flavorful herbs.

Each recipe is carefully crafted to highlight the natural sweetness of tomatoes and the delicate flavor of summer squash. Detailed instructions guide you through every step of the cooking process, ensuring success even for novice cooks.

So embark on a culinary journey through freshness with our collection of fresh tomato and summer squash bake recipes. Let your taste buds savor the vibrant flavors of summer, as you create dishes that are both delicious and visually stunning.

Here are our top 5 tried and tested recipes!

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

FRESH TOMATO AND SUMMER SQUASH BAKE

Fresh Tomato and Summer Squash Bake image

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!

Provided by The_Swedish_Chef

Categories Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
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.
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.
Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
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.
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!
Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
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!

Nutrition Facts : Calories 710.9, Fat 52.3, SaturatedFat 23.1, Cholesterol 105.5, Sodium 1637.1, Carbohydrate 34.4, Fiber 4.5, Sugar 9, Protein 26.9

YELLOW SQUASH AND TOMATOES

Yellow Squash and Tomatoes image

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 medium yellow summer squash, coarsely chopped
2 tablespoons olive oil
16 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BAKED TOMATOES, SQUASH, AND POTATOES

Baked Tomatoes, Squash, and Potatoes image

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Steps:

Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g

TOMATO ZUCCHINI CASSEROLE

Tomato Zucchini Casserole image

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories Side Dish Vegetables Squash Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

Tips:

Choose firm, ripe tomatoes and summer squash for the best flavor and texture.
Slice the vegetables evenly so they cook evenly.
Use a large baking dish to ensure that the vegetables have enough space to spread out and cook properly.
Season the vegetables generously with salt, pepper, and herbs for maximum flavor.
Bake the vegetables until they are tender and slightly caramelized.
Serve the vegetables immediately or at room temperature.

Conclusion:

This fresh tomato and summer squash bake is a delicious and easy way to enjoy the flavors of summer. With its vibrant colors and simple ingredients, this dish is sure to be a hit at your next gathering. Whether you serve it as a main course or a side dish, this bake is sure to please everyone at the table. So next time you're looking for a quick and easy summer recipe, give this fresh tomato and summer squash bake a try. You won't be disappointed!