Italian squash recipe
When we plant a garden, we try to include yellow squash and zucchini. It doesn’t seem to matter how the rest of the garden grows, these vegetables are always bountiful producers. At some point, I find myself overwhelmed with the amount of harvest, and so I am on the lookout for new recipes to use up these versatile veggies. Years ago, my mother-in-love served us Italian Squash as a side to a meal, and it was delicious! This is a filling side dish, and could also be a meatless main. It is simple, but the flavors are delicious, and in my opinion, it is just as good leftover and reheated.
This week, we had a friend and family member both give us overflow harvest from their gardens. I was already planning to make this dish, and so now, I’ll need to think of something else to make with squash!
Gather 3 pounds of yellow squash. This is equivalent to about 5 or 6 medium-sized squash. Cut off the ends, and slice into 1/2 inch rounds. I’m sure you could chop the squash into different sizes or shapes, but this was how it was served to me, and how I continue to fix it. Dice an onion and mince a clove of garlic.
Heat a large pan over medium heat and add olive oil. Saute the onions and garlic until the onion is translucent. Then add canned tomatoes with liquid. Throw in the rest of the seasonings (salt, pepper and oregano). Simmer this tomato mixture for 5 minutes and then add your squash.
Cook until the squash is tender.
Add mozzarella cheese, and Italian bread crumbs to the tomato/squash mixture and mix. Place in a casserole dish and top with additional mozzarella or Parmesan cheese if desired.
Bake in a 325 oven for about 20 minutes, until the cheese is melted and it’s hot and bubbly. Enjoy!
Italian Squash
Ingredients
- 3 lbs yellow squash, sliced in 1/2 inch rounds
- 1 cup onion, diced
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 28 oz canned tomatoes
- 1 1/2 cup grated mozzarella cheese
- 2 tsp salt
- 1/8 tsp oregano
- 1/4 tsp pepper
- 1/2 cup Italian bread crumbs
- Additional cheese for topping (Parmesan, mozzarella), optional
Instructions
- Preheat oven to 325. Prep all ingredients.
- Saute onions and garlic in olive oil.
- Add tomatoes (with liquid), and salt, pepper, oregano to the onions and garlic.
- Simmer 5 minutes, then add squash.
- Cook until squash is tender.
- Mix squash, cheese and bread crumbs into casserole dish.
- Top with additional cheeses if desired.
- Bake 15-20 minutes in oven, until bubbly around edges and cheese is melted.