Zucchini - Yellow Squash Bake |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I was searching today for squash/zucchini recipes and couldn't find one that I wasn't missing a crucial ingredient for, so I made this up instead. My husband said this is a keeper, better write it down. The cooking time is for al dente texture. If you like your vegetables softer, cook a little longer. Ingredients:
1 large zucchini, quartered lengthwise and sliced 1/4 inch thick |
2 medium yellow squash, quartered lengthwise and sliced 1/4 inch thick |
1 medium sweet onion, quartered and sliced 1/8 inch thick |
3 plum tomatoes or 3 roma tomatoes, seeded and coarse chopped |
1 lemon |
2 tablespoons olive oil |
salt and pepper, taste |
Directions:
1. Preheat oven to 400 degrees F.
2. Place zucchini, yellow squash, and onion in a 9 x 13 pan.
3. (I use a disposable one.) Drizzle the olive oil and squeeze the lemon juice over the vegetables.
4. Add salt and pepper to taste.
5. Toss to coat the vegetables with the seasonings and oil/juice.
6. (I use my clean hands, takes about 5 seconds.) Sprinkle the chopped tomatoes on top.
7. Place in preheated oven for about 20 minutes, stirring after 15 minutes.
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